Ingredients

8 cups vegetable stock
3/4 cup arborio rice
1 tablespoon olive oil
1/2 of a red bell pepper, diced
1 teaspoon crushed red pepper
3 cloves of garlic, thinly sliced
3 cups broccoli, chopped (about 1 large or 2 small heads)
salt and pepper
grated parmesan cheese

Cooking Instructions

Bring the stock to a boil over high heat in a large pot. Once it has reached a boil, add the arborio rice. Give the soup a quick stir to keep the rice from sticking to the bottom and reduce the heat to a simmer. Cover and let the soup simmer for 10 minutes.

In the meantime, start the red pepper and garlic saute. Heat the olive oil over medium-high heat in a shallow frying pan. Add the red bell pepper and cook for 2-3 minutes, stirring frequently. Add the crushed red pepper and garlic and cook for about 2 minutes longer until the garlic is a nice golden color but not burned. Remove from heat and add to the soup along with the broccoli.

Let the soup simmer for about 10 minutes longer or until the broccoli is tender and the rice is fully cooked. Season with salt and pepper to taste. Serve in bowls topped with plenty of freshly grated parmesan cheese.

Makes 4 to 6 servings

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recipe courtesy of elliemay.com