Italian
Rice and Zucchini Soup
by Casa Pappagallo · 705K subscribers on YouTube
A simple and heartwarming rice and zucchini soup, a classic Italian home recipe made creamy by blending part of the zucchini. Finished with butter and Parmesan cheese.
- Servings
- 4
- Difficulty
- easy
Ingredients
8 items- 4 pcsZucchiniAbout 1 zucchini per person
- 1 pcsOnionMedium size
- BasilA few fresh leaves
- WaterEnough to cover the vegetables; adjust for desired consistency
- RiceArborio, Carnaroli, or other risotto rice; adjust quantity to taste
- SaltTo taste
- Butter(optional) — Optional, to taste
- Parmigiano Reggiano(optional) — Grated, to taste
Method
- Trim the ends of the zucchini and cut them into small dice, about 0.5–1 cm thick. Set aside.
- Finely chop the onion (it does not need to be very fine).
- In a soup pot, heat a little olive oil and sauté the chopped onion for 3–4 minutes until golden and fragrant.
- Add about half of the diced zucchini (a little more than half) and a few basil leaves to the pot. Cover with water and bring to a boil. Cook for about 15 minutes.
- Remove the pot from the heat and blend the contents with an immersion blender until smooth and creamy.
- Return the pot to the heat. Add a little more water if you prefer a soupier consistency. Add the rice and salt. Cook for 5 minutes.
- After 5 minutes, add the remaining diced zucchini and continue cooking uncovered for about 10 minutes, until the rice is almost cooked (about 3–4 minutes before the rice is done).
- Turn off the heat and let the soup rest for a few minutes.
- Serve the soup in bowls. Each person can add a knob of butter and plenty of grated Parmesan cheese to taste. Alternatively, a drizzle of olive oil.
Casa Pappagallo
Home cook705K subscribers on YouTube163.1M total channel viewsCasa Pappagallo, casa nostra! Proprio così, vi apro le porte di casa mia per condividere con tutti voi ricette, i miei esperimenti di produzione agroalimentare e tanto altro.
