Looking for an easy and quick recipe? I have it; here it is! Today I suggest a nice dish of rice in broth with leeks and spinach: a tasty and very simple soup to prepare. I’m not a big fan of soups, but I assure you that I always eat this one very gladly. And it’s also convenient because you can prepare the broth in quantity, freeze it in single-serving containers (as I do), and use it as needed by cooking the rice at the last moment. You can’t imagine how many times this little recipe has saved dinner for me.
Other soup recipes you might be interested in:
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 4/5 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients for Rice in Broth with Leeks and Spinach
- 3.5 oz spinach (fresh)
- 3.5 oz leek (net weight after waste)
- 6.5 cups water
- to taste stock cube
- to taste Arborio rice
- 1.5 tbsp butter
- to taste Grana Padano DOP (or Parmesan – grated)
Tools
- 1 Saucepan (large)
- Mezzaluna
Preparation of Rice in Broth with Leeks and Spinach
First thing: it’s absolutely not necessary to follow the indicated amounts to the gram. You can increase or decrease them at your convenience. You’ll only get a broth more or less rich in spinach or leek. No problem. You can also prepare it in larger quantities by adding more water.
SPINACH. This time I used fresh ones, but frozen ones are also fine. In that case, I recommend thawing them in a little lightly salted water. Sometimes I use the cubed ones and thaw three cubes. I never let them thaw completely, just enough to cut them into pieces because otherwise (if you were to use them frozen) they would be too long in the broth.
RICE. You may have noticed that I didn’t specify the amount. Generally, when I prepare this soup, I calculate a handful per person. However, you can adjust it as you prefer.
Finally, the STOCK CUBE. I used the vegetable one I make at home; if you’re interested in the recipe, you can find it by clicking HERE. I dose it to taste starting with a couple of teaspoons and tasting it afterward.
Clean the leek by removing the darker green part, the outer leaves, and the roots; wash and finely chop it.
Wash the spinach thoroughly under running water and cut it into pieces.
Pour the water into a tall saucepan, add the leek, chopped spinach, a knob of butter, and the stock cube.
Bring to a boil, then lower the heat a bit and cook for about half an hour. Adjust the salt if necessary.
Finally, add the rice and cook it al dente. Serve the rice in broth with leeks and spinach sprinkled with grated cheese. Enjoy! Paola
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