Jump to Recipe Print RecipeAs I took a cozy seat by the window on a chilly evening, the aroma of simmering garlic and fresh greens ignited a familiar warmth in my heart. The Super-Green Risotto Soup was bubbling on the stove, ready to transform ordinary ingredients into an extraordinary meal. This vibrant recipe is not just a delicious antidote to fast food—it’s a celebration of healthy eating, packing in your 5-a-day while delivering comforting flavors in a breeze. With its minimalist approach, this cheat’s risotto lets you skip the tedious stirring, allowing you more time to savor each spoonful topped with crispy leeks and nutty toasted hazelnuts. Are you ready to warm your soul and impress your loved ones with a dish that’s as easy to make as it is delightful to eat? Let’s dive in! Why is this soup a must-try? Simplicity at Its Best: With minimal fuss, this super-green risotto soup is perfect for busy weeknights, requiring just a handful of fresh ingredients and simple steps. Nourishing and Healthy: Packed with vibrant greens like spinach and enriched with nutrients, it contributes significantly to your daily vegetable intake. Irresistibly Flavorful: The combination of crispy leeks and toasted hazelnuts creates a delightful contrast, elevating the dish from ordinary to extraordinary. Time-Saving Delight: No need for constant stirring; this cheat’s risotto lets you enjoy a flavorful meal in a fraction of the time—ideal for anyone tired of fast food. Versatile Touch: Feel free to swap ingredients based on your preferences, like using kale or incorporating seasonal veggies, making it different each time you serve it. Comforting Experience: Each spoonful brings warmth and satisfaction, making it a cozy dish that’s perfect for chilly evenings, complementing other comforting recipes like Thai Chicken Soup or Potato Soup Comfort. Super-Green Risotto Soup Ingredients For the Soup Base • 2 sticks of celery – Adds structure and depth of flavor; substitute with bell peppers for a sweeter profile. • 1 large leek – A base for the soup’s flavor, providing a mild onion taste; can be swapped with green onions if necessary. • Olive oil – Integral for sautéing vegetables; use avocado oil for a higher smoke point. • 1 lemon – Adds brightness and acidity to balance flavors; lime can provide a delightful twist. • 1 organic vegetable stock cube – Enhances the soup’s umami; homemade stock can elevate the taste. • 100g risotto rice – The essence of creaminess; while Arborio is traditional, Carnaroli offers a more refined alternative. For the Greens • 250g baby spinach – Adds nutritional value and vibrant color; consider Swiss chard for a different texture. For the Garnish • 20g blanched hazelnuts – Adds a nutty crunch to the top; substitute with roasted pumpkin seeds for a nut-free option. • 30g Parmesan or vegetarian Italian hard cheese – Provides richness and saltiness; nutritional yeast can replace cheese for a vegan option. • Extra virgin olive oil – Drizzle on top for enhanced flavor; truffle oil can elevate the dish for a gourmet touch. Dive into the heart of this Super-Green Risotto Soup and discover how these fresh ingredients blend to create a meal that nourishes both body and soul! Step‑by‑Step Instructions for Super-green risotto soup Step 1: Prepare the Base Begin by finely chopping the celery and leek. In a large pot, heat two tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add the chopped celery and leek, sautéing for 5–7 minutes until softened and fragrant, stirring occasionally to prevent sticking. This will create a wonderful base for your Super-green risotto soup. Step 2: Add Liquid Ingredients Next, squeeze in the juice of one lemon and add the vegetable stock cube to the pot. Pour in 1 liter of water, bringing the mixture to a gentle simmer over medium heat. As it heats, stir the stock cube until dissolved completely, allowing the flavors to meld beautifully for about 3 minutes. Step 3: Incorporate the Risotto Rice Once simmering, stir in the risotto rice, ensuring it’s evenly distributed. Lower the heat slightly and cook uncovered for about 15 minutes, stirring occasionally. This method helps the rice absorb all the lovely flavors, transforming it into a creamy texture. Look for the rice to be al dente with a slight bite. Step 4: Fold in the Greens After 15 minutes, gently fold in the baby spinach, allowing it to wilt into the risotto soup. Continue cooking for an additional 2–3 minutes, stirring until the spinach is vibrant bright green and incorporated well. This adds a nutritional boost to your Super-green risotto soup, enhancing both color and flavor. Step 5: Prepare the Crispy Leeks While the soup is finishing, prepare the crispy leeks. In a small frying pan, heat the remaining olive oil over medium-high heat. Add thinly sliced leeks and fry for about 3–4 minutes, stirring constantly until they turn golden brown and crispy. Remove them from the oil and drain on paper towels, setting aside for garnish. Step 6: Serve the Soup Finally, ladle the hot Super-green risotto soup into bowls. Top each serving with a handful of crispy leeks and sprinkle with toasted hazelnuts for a delightful crunch. Drizzle a little extra virgin olive oil on top to enhance flavors further. Serve warm and enjoy this nourishing bowl of goodness! How to Store and Freeze Super-Green Risotto Soup Fridge: Store the soup in an airtight container for up to 3 days. Reheating on the stove is best to maintain its creamy texture. Freezer: Freeze in freezer-safe containers for up to 2 months. Allow it to cool completely before transferring to avoid condensation. Reheating: When reheating from frozen, thaw overnight in the fridge, then warm gently on the stove, adding a splash of stock if needed to adjust consistency. Leftovers: If you have leftovers, this super-green risotto soup can be a delicious base for a new meal. Just add additional veggies or protein for a quick lunch option! Expert Tips for Super-Green Risotto Soup Perfect Texture: Stir frequently while cooking the risotto rice to achieve a creamy consistency. It helps prevent clumping and ensures even cooking throughout. Vibrant Spinach: Avoid overcooking the spinach; it should remain bright green and full of life. Add it just before serving for the best flavor and color. Soup Consistency: Keep an eye on the thickness of the soup. If it thickens too much, simply add a bit more vegetable stock or water to reach your desired consistency. Savory Depth: Enhance the umami flavor by using homemade vegetable stock instead of store-bought. A well-crafted stock takes this Super-green risotto soup to the next level. Make It Your Own: Feel free to swap out greens like spinach for kale or chard, or introduce seasonal veggies to keep the soup exciting and varied. Crispy Leeks Tip: Ensure the leeks are patted dry before frying to achieve maximum crispiness. Any excess moisture can lead to soggy leeks, diminishing their delightful crunch. Make Ahead Options Making Super-green risotto soup ahead of time is a game-changer for busy weeknights! You can chop the celery and leek and store them in the refrigerator for up to 3 days before cooking, ensuring they stay fresh and ready to go. Additionally, you can pre-cook the risotto rice and mix in the spinach up to 24 hours ahead. Just refrigerate it in an airtight container to maintain its creamy texture. When you’re ready to serve, gently reheat the soup on the stove, adding a splash of water or broth to adjust the consistency. Finish with crispy leeks and toasted hazelnuts for that delightful crunch, and enjoy the convenience of a wholesome meal in no time! Super-Green Risotto Soup Variations Embrace your creative side and make this cozy soup uniquely yours! Kale Swap: Substitute baby spinach with kale for a heartier texture and additional nutrients. Seasonal Veggies: Add seasonal vegetables like zucchini or asparagus for a brighter color and refreshing flavor. Grain Alternative: Use barley or farro instead of risotto rice for a nuttier taste and added fiber—each option gives a delightful twist. Nut-Free Option: Swap blanched hazelnuts for roasted pumpkin seeds to keep the crunch while ensuring it’s nut-free. Cheesy Delight: Instead of Parmesan, try using feta crumbles for a tangy kick that complements the greens beautifully. Creamy Addition: Stir in a splash of coconut milk for a creamy texture with a hint of sweetness that enhances the overall flavor. Herb Infusion: Add fresh herbs like basil or dill just before serving for an aromatic touch that elevates the dish to new levels. Spicy Kick: For those who love some heat, toss in a pinch of red pepper flakes or a splash of sriracha to spice things up deliciously. Feel free to explore, swap, and adapt—each variation can make this Super-Green Risotto Soup a new favorite in your home! What to Serve with Super-Green Risotto Soup Indulge in a complete dining experience by pairing this vibrant soup with delightful accompaniments that enhance its nourishing flavors. Crusty Bread: Perfect for soaking up every last drop of the creamy soup, warm crusty bread adds texture and comfort. Fresh Green Salad: A light salad with mixed greens and a zesty vinaigrette adds brightness, balancing the soup’s creaminess. Roasted Vegetable Platter: Roasted veggies bring out the savory notes of the risotto soup, providing a satisfying, hearty side that’s also healthy. Garlic Breadsticks: Crunchy garlic breadsticks are a delightful addition, their rich flavor harmonizing with the soup while adding a satisfying crunch. Cheesy Herb Scones: Fluffy scones packed with cheese and herbs provide warmth and savory depth, complementing the freshness of the super-green risotto soup. Sparkling Water with Lime: Refreshing sparkling water with a hint of lime can cleanse the palate between bites, enhancing the overall dining experience. Consider serving your Super-Green Risotto Soup with any of these options to create a cozy and flavorful meal that warms both heart and soul! Super-Green Risotto Soup Recipe FAQs How do I choose the right vegetables for this soup? Absolutely! When selecting vegetables, aim for vibrant and fresh produce. Look for crisp celery without any dark spots, a leek with firm green tops, and spinach that’s bright green with no wilting. If any of your greens have turned yellow or are limp, it might be best to choose fresher alternatives. How should I store leftover Super-Green Risotto Soup? Very! You can store the soup in an airtight container in the refrigerator for up to 3 days. Ensure it cools to room temperature before sealing. To reheat, simply warm it on the stove over low heat, adding a splash of water or stock to maintain its creamy consistency. Can I freeze Super-Green Risotto Soup? Indeed, you can! To freeze, allow the soup to cool completely before transferring it into freezer-safe containers. It will keep well for up to 2 months. For best results, thaw it overnight in the fridge before reheating on the stove. You might need to add a bit of stock or water while reheating to achieve the desired texture. What should I do if my risotto soup is too thick? No worries! If your soup thickened more than expected, simply add a bit of vegetable stock or water until you reach the desired consistency. Stir well and let it simmer for a few minutes. The flavors will meld beautifully, and it will be just as delicious! Is this soup suitable for those with nut allergies? I recommend caution here. Since this Super-Green Risotto Soup includes toasted hazelnuts as a garnish, it’s essential to ensure that your guests are aware of them. You can easily substitute them with roasted pumpkin seeds for a delightful crunch without the nuts. Can I make this recipe vegan? Certainly! To make the Super-Green Risotto Soup vegan, simply replace the Parmesan or Italian hard cheese with nutritional yeast. This gives the soup a cheesy flavor without using dairy, making it a fantastic option for vegans and non-dairy eaters alike! Super-Green Risotto Soup for a Cozy, Healthy Dinner Super-green risotto soup is a nourishing and flavorful dish celebrating healthy eating with vibrant greens and comforting flavors. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 25 minutes minsTotal Time 35 minutes mins Servings: 4 bowlsCourse: DinnerCuisine: ItalianCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 sticks celery Adds structure and depth of flavor; substitute with bell peppers for a sweeter profile.1 large leek A base for the soup's flavor, providing a mild onion taste; can be swapped with green onions if necessary.2 tablespoons olive oil Integral for sautéing vegetables; use avocado oil for a higher smoke point.1 lemon Adds brightness and acidity to balance flavors; lime can provide a delightful twist.1 cube organic vegetable stock Enhances the soup's umami; homemade stock can elevate the taste.100 g risotto rice The essence of creaminess; while Arborio is traditional, Carnaroli offers a more refined alternative.For the Greens250 g baby spinach Adds nutritional value and vibrant color; consider Swiss chard for a different texture.For the Garnish20 g blanched hazelnuts Adds a nutty crunch to the top; substitute with roasted pumpkin seeds for a nut-free option.30 g Parmesan or vegetarian Italian hard cheese Provides richness and saltiness; nutritional yeast can replace cheese for a vegan option.1 drizzle extra virgin olive oil Drizzle on top for enhanced flavor; truffle oil can elevate the dish for a gourmet touch. Equipment large potfrying pancutting boardknifemeasuring spoons Method Step-by-Step Instructions for Super-green risotto soupBegin by finely chopping the celery and leek. In a large pot, heat two tablespoons of olive oil over medium heat for about 2 minutes until shimmering. Add the chopped celery and leek, sautéing for 5–7 minutes until softened and fragrant, stirring occasionally to prevent sticking.Next, squeeze in the juice of one lemon and add the vegetable stock cube to the pot. Pour in 1 liter of water, bringing the mixture to a gentle simmer over medium heat. Stir the stock cube until dissolved completely, allowing the flavors to meld beautifully for about 3 minutes.Once simmering, stir in the risotto rice, ensuring it's evenly distributed. Lower the heat slightly and cook uncovered for about 15 minutes, stirring occasionally.After 15 minutes, gently fold in the baby spinach, allowing it to wilt into the risotto soup. Continue cooking for an additional 2–3 minutes, stirring until the spinach is vibrant bright green.In a small frying pan, heat the remaining olive oil over medium-high heat. Add thinly sliced leeks and fry for about 3–4 minutes, stirring constantly until they turn golden brown and crispy. Remove them from the oil and drain on paper towels, setting aside for garnish.Finally, ladle the hot Super-green risotto soup into bowls. Top each serving with a handful of crispy leeks and sprinkle with toasted hazelnuts for a delightful crunch. Drizzle a little extra virgin olive oil on top to enhance flavors further. Nutrition Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gSodium: 800mgPotassium: 600mgFiber: 8gSugar: 2gVitamin A: 3000IUVitamin C: 60mgCalcium: 150mgIron: 3mg NotesStore the soup in an airtight container for up to 3 days. Reheat on the stove to maintain its creamy texture. Freeze in freezer-safe containers for up to 2 months. Tried this recipe?Let us know how it was!
