Arborio Rice Soup

submitted by rcoen
from Tipperary, Ireland

Makes 4 cups - 4 servings

Arborio rice is an Italian short-grain, high-starch rice used in risotto,
Spanish paella, and rice
puddings because the grains impart a creamy texture. Use any
orange-fleshed winter squash in this
soup; they are all sweet and creamy when cooked. You'll find that the
smaller ones without ridges
are easier to peel and chop.
1 tablespoon olive oil
1 cup finely chopped onion
1 celery stalk and greens, finely chopped
3 cloves garlic, minced
2 1/2 cups (6 ounces) sliced cremini mushrooms
1/2 cup uncooked Arborio rice
1 teaspoon minced fresh rosemary or 1/2 teaspoon dried rosemary, crushed
4 cups vegetable stock (make using cubes, powder, or a concentrate
available in most supermarkets) 1 1/2 cups (about 12 ounces) peeled
striped marrow squash (or other winter squash) in 1/2-inch cubes 1
teaspoon lemon zest
2 tablespoons fresh lemon juice
Salt to taste
Freshly ground pepper to taste
Very thin slices of Pecorino Romano cheese for garnish

Heat the oil in a Dutch oven over medium heat. Add the onion, celery and
leaves, and garlic; cook, stirring occasionally, until the onion is
translucent, about 5 minutes. Add the mushrooms; continue to cook,
stirring occasionally, until they are tender, about 5 minutes. Add the
rice and rosemary; stir until coated with oil. Add the vegetable stock,
squash, and lemon zest. Increase the heat to high and bring to a boil.
Reduce the heat; cover and simmer, stirring occasionally, until the rice
and squash are tender, about 12 minutes. Stir in the lemon juice and
season to taste. Serve topped with cheese.

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