Arborio Rice & Vegetable Soup | Cook for Your Life

Arborio Rice & Vegetable Soup

Rated 4 out of 5
4 out of 5 stars (based on 35 reviews)

Clock Icon for Prep Time 30 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 11 ingredients

This Arborio Rice & Vegetable Soup is really an unstirred risotto. It is wonderfully soothing when you’re feeling sick, or are on a bland diet. It’s very easy to make, and it tastes good too,...


  • 1 tablespoon olive oil or butter
  • 1 medium onion, diced
  • 2 sticks of celery, diced
  • 2 medium carrots, diced
  • 1 bay leaf
  • 1 cup Arborio rice
  • 6 cups chicken or vegetable broth
  • ½ cup of frozen peas
  • ½ cup frozen lima beans (optional)
  • ¼ cup freshly grated Parmesan cheese
  • Sea salt, to taste
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Nutrition Facts


311 cals


7 g

Saturated Fat

2 g

Polyunsaturated Fat

1 g

Monounsaturated Fat

3 g


53 g


4 g


5 g


10 g


1204 mg


  1. Heat the olive oil in medium size Dutch oven over medium heat. Add the onion, bay leaf, carrot, and celery, sprinkle with salt. Lower the heat to medium low and sweat the veggies partially covered for 8 to 10 minutes stirring occasionally, or until the vegetables have softened and are just starting to color a little.
  2. Add the rice, stir to mix well then add the broth. Bring to a simmer, cover and cook until the rice is very tender, about 20 minutes. Stir in the grated Parmesan and let the soup simmer another 5 minutes. The rice will be very soft and the soup very thick. Taste for salt.
  3. Add the peas and beans and cook 2 to 5 minutes more or until they are just cooked. Serve with a little extra grated cheese.

Chef Tips

You can add almost any vegetables you like to the carrots and celery, for example kohlrabi, turnips, even Yukon Gold potatoes. It’s all good.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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