Potato & Rice Soup (patata E Risi)
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 12 ingredients
- Salt
- 3 qt Basic Broth (or canned chicken broth)
- 2 tb Tomato paste
- 2 Bay leaves
- 3 md Carrots
- 6 tb Olive oil
- Cut
- Freshly-ground black pepper
- 2 md Celery stalks
- 1/4 lb Parmesan cheese
- 1 c Arborio rice (or long-grain rice) (7 oz)
- 2 md Boiling potatoes
Possible health benefits
General information, not medical advice.
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Carrot
High in vitamin A · 835 µg per 100 g, 104% of the reference intake per 100 g
- Vitamin A contributes to normal iron metabolism.
- Vitamin A contributes to the maintenance of normal mucous membranes.
- Vitamin A contributes to the maintenance of normal skin.
3 more authorised claims
- Vitamin A contributes to the maintenance of normal vision.
- Vitamin A contributes to the normal function of the immune system.
- Vitamin A has a role in the process of cell specialisation.
Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet
Source of vitamin K · 13 µg per 100 g, 18% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
Source of potassium · 320 mg per 100 g, 16% of the reference intake per 100 g
- Potassium contributes to normal functioning of the nervous system.
- Potassium contributes to normal muscle function.
- Potassium contributes to the maintenance of normal blood pressure.
Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet
Nutrients per 100 g of “Carrots, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- PREPARATION: Peel and coarsely shred the carrots. Peel and cut the potatoes into 1/2-inch dice. Grate the cheese (1 cup).
- COOKING: Heat the oil in a 6-quart soup kettle. Add the potatoes and saute until lightly browned, about 5 minutes. Add carrots and tomato paste and cook until carrots soften, about 3 minutes. Cut celery stalks in half and add to the kettle along with the broth and bay leaves. Bring to a boil, cover and simmer for 45 minutes, skimmimg occasionally. Add rice and simmer until tender, 18 to 20 minutes longer. Discard celery and bay leaves. Season with salt, if necessary.
- SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and cheese.
- Makes 8 to 10 servings.
- [COOKS; Jan/Feb 1989] Posted by Fred Peters.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Mixing bowl
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Ladle
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Kettle