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Ингредиенты
- 2 tsp extra virgin olive oil
- 1 c. minced onion (1 large)
- 1/3 c. diced celery (1 rib)
- 1/2 c. arborio rice
- 3 x garlic cloves chopped
- 2 tsp minced fresh rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
- 5 c. canned reduced-sodium chicken broth or possibly turkey broth
- 2 c. cubed peeled butternut squash (3/4 lb)
- 1 1/2 c. diced cooked turkey (optional) (6-ounce)
- 1 tsp grated lemon peel
- 8 Tbsp. Parmesan cheese may double
Инструкции
- 1. Heat oil in heavy large pot or possibly Dutch oven over medium heat till warm. Add in onion and celery; cook 3 to 4 min or possibly till softened, stirring frequently.
- 2. Add in rice, garlic, rosemary, salt and pepper. Cook and stir 30 second. Add in broth and squash; bring to a boil. Reduce heat to low; skim off any froth. Cover; simmer 12 to 15 min or possibly till rice and squash are barely tender.
- 3. Add in turkey and lemon peel; simmer an addition 3 to 4 min or possibly till thoroughly heated. Serve topped with Parmesan.
- Description: "Winter squash and Italian Rice with turkey and lemon peel"
- Yield: 8 c.
- NOTES : Tested October 2001: We omitted the turkey. Very thick soup. The flavor depends completely upon the freshness of the squash and the heartiness of the broth. Next time Surprise: I like creamed soup and Bob tolerates them. But this soup he loved more than I did. I liked it better the second day. NEXT TIME: add in leftover turkey and a roasted slab of banana squash.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 33 | 23% |
| Total Fat 3.74g | 5% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 482mg | 20% |
| Potassium 373mg | 11% |
| Total Carbs 15.87g | 4% |
| Dietary Fiber 1.9g | 6% |
| Sugars 1.56g | 1% |
| Protein 11.3g | 18% |
