This hearty, healthy rice soup can be enjoyed as a light lunch with crusty bread and shaved parmesan or as a starter for an evening meal.
- Heat the butter and oil in a medium saucepan over medium heat. Add the pancetta and onion, and cook, stirring occasionally, for 5 minutes or until the pancetta is crisp. Add the rice and broccolini, and stir to coat.
- Add the stock and bay leaf. Bring to a simmer. Cover and reduce heat to low. Simmer for 25 minutes or until the rice is tender. Season with salt and pepper.
- Ladle the soup among serving bowls. Top with parmesan and drizzle over oil. Serve with crusty bread.
You may need it
Mixing Bowl Set
Surface Utensil Holder
Kitchen Utensil Set