CookEat Recipe
Rice and Artichoke Soup
Rice and instant polenta simmer with garlic and onion to make a thick soup. Artichoke hearts are warmed through and balsamic vinegar is added at the finish.
Method
Steps
Step 1
Use 250 g canned artichoke hearts, drained and quartered. Weigh rice dry and use 120 g dry instant polenta. Chop onion and garlic.
Step 2
Heat olive oil in a 3 litre saucepan over medium heat. Cook onion for 5 minutes and garlic for 30 seconds. Add rice and 1600 ml water once, bring to a boil and simmer for 12 minutes.
Step 3
Whisk in polenta gradually and simmer for its package time, usually 5–8 minutes, stirring often. Add artichoke hearts for 5 minutes until rice and polenta are tender. Stir in balsamic vinegar, rest for 4 minutes and serve as a thick soup.
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