Name: Creamy Super-Green Risotto Soup with Crispy Leeks & Nuts
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 tablespoons Olive Oil (High-heat substitute: avocado oil); 1 large Leek (Alternative: chopped onion); 2 stalks Celery (Substitute: diced fennel); 1 cube Organic Vegetable Stock (Fresh homemade stock is preferable); 1 cup Risotto Rice (Alternative: Carnaroli rice for firmer texture); 4 cups Baby Spinach (Alternatives: kale or Swiss chard); 1 whole Lemon (Alternative: lime); ½ cup Parmesan or Vegetarian Italian Hard Cheese (Skip for vegan option); 1 tablespoon Extra Virgin Olive Oil (Alternative: truffle oil); ½ cup Blanched Hazelnuts (Alternative: toasted walnuts); Crispy Leeks (Prepare by frying or baking until golden)

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As I stood in my kitchen, the delicate aroma of sautéing leeks filled the air, instantly transporting me to a cozy Italian trattoria. Today, I’m excited to share my take on a beloved classic with a twist—Cheaty Super-Green Risotto Soup with Crispy Leeks and Toasted Hazelnuts. This vibrant dish is not only a feast for the eyes but also a powerhouse of nutrients, effortlessly packing three servings of greens into one comforting bowl. With its quick and easy preparation, there’s no need for constant stirring; just throw everything into a pot and let the magic happen. Plus, the combination of creamy soup and satisfying crunchy toppings makes it a guaranteed hit with family and friends. So, who’s ready to elevate their soup game? Let’s dive in!

Why is This Super-Green Risotto Soup Irresistible?

Quick & Easy: This delightful soup is perfect for busy weeknights, requiring minimal prep time and no constant stirring, allowing you to savor the aroma while it simmers.

Nutritious Yum: Packed with vibrant greens, this recipe combines three servings of vegetables into one bowl, making it a convenient option for healthy eating.

Flavor Explosion: The balance of creamy risotto with crispy leeks and toasted hazelnuts creates a symphony of textures and flavors that will keep everyone coming back for more.

Versatile Options: Customize your soup! Use seasonal greens or switch in your favorite nuts for a personal touch; the possibilities are endless.

Perfect Pairing: Serve it with crusty bread for a cozy meal or a light cucumber salad for a refreshing side—great for impressing guests! Check out our Sweet Potato Soup for another delicious option.

Super-Green Risotto Soup Ingredients

For the Soup Base

Celery – adds flavor and crunch; substitute with diced fennel for a unique twist.
Large Leek – provides a mild sweetness and is essential for the soup’s base; use chopped onion as an alternative if needed.
Olive Oil – used for sautéing vegetables, enhancing flavor; avocado oil is a suitable high-heat substitute.
Organic Vegetable Stock Cube – enriches the soup with umami depth; homemade vegetable stock brings a fresh taste.
Risotto Rice – the heart of the soup, it contributes creaminess; consider using Carnaroli rice for a firmer texture.

For the Greens & Finish

Baby Spinach – adds vibrant color and nutrition; kale or Swiss chard can be used for a delightful change.
Lemon – brightens the dish with acidity; lime makes a refreshing alternative.
Parmesan or Vegetarian Italian Hard Cheese – provides richness and umami; skip for a vegan option or swap in nutritional yeast for a cheesy boost.
Extra Virgin Olive Oil – drizzled for a final touch of flavor; using truffle oil can elevate your dish even further.

For the Topping

Blanched Hazelnuts – contribute crunch and nuttiness; toasted walnuts are a great alternative if hazelnuts aren’t on hand.
Crispy Leeks – for a delightful crunch; prepare them by frying or baking until golden and crisp for that irresistible texture.

Embrace the magic of this super-green risotto soup, and enjoy a nourishing meal that’s both quick and satisfying!

Step‑by‑Step Instructions for Cheaty Super-Green Risotto Soup

Step 1: Sauté the Base
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 sliced large leek and 2 diced celery stalks, sautéing for about 5 minutes until softened and fragrant. Stir occasionally to prevent sticking, and keep an eye on the leeks, letting them become tender and slightly translucent—this forms the aromatic foundation for your super-green risotto soup.

Step 2: Toast the Rice
Next, stir in 1 cup of risotto rice, ensuring each grain is coated. Cook for 1-2 minutes until the rice is lightly toasted and somewhat clearer around the edges. This step enhances the overall flavor, as the rice begins to absorb the delicious essence of the sautéed vegetables, preparing it for the hearty cooking process ahead.

Step 3: Add Liquids and Spinach
Pour in 4 cups of vegetable stock, adding the juice of 1 lemon to brighten the flavors. Stir through 4 cups of baby spinach, allowing it to wilt slightly. Bring the mixture to a boil before reducing to a low simmer. Cover the pot and cook for approximately 15-20 minutes until the rice is creamy and tender, stirring occasionally to prevent sticking.

Step 4: Toast the Hazelnuts
While the risotto soup simmers, toast ½ cup of blanched hazelnuts in a dry skillet over medium heat for about 5-7 minutes. Keep a close eye on them, shaking the pan frequently until they turn a golden brown and are fragrant. Remove from heat and set aside to cool, ensuring they maintain that delightful crunch you’ll love in every bowl.

Step 5: Finish the Soup
Once the risotto rice has reached the desired creamy consistency, stir in ½ cup of grated Parmesan cheese for a richer flavor. Drizzle in an additional tablespoon of extra virgin olive oil, incorporating it well. Taste and adjust the seasoning as needed with salt and pepper, ensuring your super-green risotto soup is as delightful as possible.

Step 6: Serve and Garnish
Ladle the creamy risotto soup into bowls, and top each serving with the crispy leeks you prepared earlier, along with the toasted hazelnuts for an irresistible crunch. The combination of textures and flavors will bring your dish to life, inviting family and friends to savor the deliciousness of this comforting meal.

Expert Tips for Super-Green Risotto Soup

Perfecting Texture: Ensure your rice is creamy yet slightly al dente; this balance provides a satisfying mouthfeel in your super-green risotto soup.
Flavor Harmony: To enhance taste, add the lemon juice just before serving. This preserves its bright flavor, elevating your soup beautifully.
Green Goodness: Don’t overcook the spinach—add it toward the end to keep its vibrant color and maximize nutrient retention in your healthy dish.
Hazelnut Caution: Toast hazelnuts gently and watch closely; burning them introduces bitterness that can detract from your soup’s overall flavor.
Substitution Suggestions: Feel free to get creative! Swap in seasonal greens or experiment with different nuts to personalize your super-green risotto soup.

What to Serve with Cheaty Super-Green Risotto Soup?

Cozy up to a delightful array of sides that perfectly accompany this vibrant bowl, enhancing its goodness.

Crusty Bread: A warm, crusty loaf is perfect for dipping into the creamy soup, adding a satisfying texture contrast. Try an artisan sourdough for a tangy bite!
Fresh Cucumber Salad: The refreshing crunch of cucumber salad balances the richness of the risotto soup and adds a burst of color to your meal. Toss it with a light vinaigrette for extra zing.
Garlic Roasted Asparagus: The bright, earthy flavors complement the green notes of the risotto, while the crispy edges provide an irresistible finish. This side adds a gourmet touch to your home-cooked meal.
Herbed Quinoa: Light and fluffy, quinoa dressed with fresh herbs brings a lovely nutty flavor, making your meal heartier without overpowering the vibrant soup.
Zucchini Fritters: Crispy, golden zucchini fritters are not only delicious but also echo the healthy theme of the risotto soup, adding variety to your dining experience.
Chilled White Wine: A glass of chilled Sauvignon Blanc pairs beautifully with the flavors of your super-green risotto soup, enhancing the dining experience with its crisp acidity.
Chocolate Mousse: For dessert, consider a light chocolate mousse to satisfy your sweet tooth; its creamy texture contrasts delightfully with the soup and leaves you feeling indulgent yet satisfied.
Roasted Beet and Goat Cheese Salad: The sweetness of roasted beets and the tangy goat cheese create a vibrant salad that complements the soup’s earthiness and adds visual appeal to your plate.

Make Ahead Options

These Cheaty Super-Green Risotto Soup are fantastic for meal prep enthusiasts! You can chop the leeks and celery and store them in an airtight container in the refrigerator for up to 3 days. The risotto base can be prepared ahead of time; just cook it and allow to cool completely before refrigerating it for up to 3 days as well. To maintain the creamy texture, when reheating, add a splash of vegetable stock to loosen it up. Simply finish by stirring in the Parmesan cheese and crispy leeks just before serving, ensuring your soup is every bit as delicious as when it was freshly made.

How to Store and Freeze Super-Green Risotto Soup

Fridge: Store your soup in an airtight container for up to 3 days. Just give it a gentle stir and add a splash of stock before reheating to restore creaminess.

Freezer: For longer storage, freeze in portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Reheating: Warm the soup on the stovetop over medium heat, stirring occasionally. Add a little stock or water to adjust the consistency if it has thickened.

Enjoyment Reminder: This super-green risotto soup is best enjoyed fresh, but with these storage tips, you’ll have delicious meals ready to go!

Super-Green Risotto Soup Variations

Feel free to make this dish your own with these exciting twists and substitutions that are sure to enhance your culinary adventure.

Spicy Kick: Add a pinch of chili flakes during the sautéing stage for an unexpected heat that wakes up the flavors.
Protein-Packed: Stir in cooked chicken, chickpeas, or white beans for a heartier version that will keep you fuller for longer.
Seasonal Greens: Mix in seasonal favorites like arugula or mustard greens to give your soup a fresh twist. Each green brings its unique flavor and vibrant color.
Nutty Flavor Boost: If you’re out of hazelnuts, try toasted walnuts or pecans for a similar nuttiness that complements the soup splendidly.
Creamy Alternative: For a vegan twist, replace cheese with nutritional yeast, adding a cheesy flavor without the dairy.
Different Rice: Swap arborio rice with Carnaroli rice for a firmer texture, or try barley for a lovely chew.
Citrus Twist: Instead of lemon, give lime a go for a different citrus zing that brightens the dish beautifully.
Garnish Galore: Top your soup with crispy chickpeas for a delightful crunch or sprinkle with pumpkin seeds for added texture.

Discover even more deliciousness with our Roasted Cauliflower Soup or enjoy the comfort of Sweet Potato Soup for another satisfying meal.

Cheaty Super-Green Risotto Soup Recipe FAQs

How do I choose ripe ingredients for this risotto soup?
Absolutely! When selecting leeks, look for those with firm and vibrant green tops—avoid any that show dark spots or wilting. For spinach, choose bright green leaves without any yellowing or limpness. Fresh celery should be crisp with no blemishes, and for lemons, select those that feel heavy for their size and have smooth skin.

What is the best way to store leftover risotto soup?
Store your super-green risotto soup in an airtight container in the fridge for up to 3 days. Just give it a gentle stir when you’re ready to reheat, and add a splash of vegetable stock if it thickens. Alternatively, for longer storage, follow the freezing instructions below!

Can I freeze super-green risotto soup?
Yes, you can! To freeze it, ladle the cooled soup into freezer-safe containers, leaving some space for expansion. Seal them tightly and freeze for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat on a stovetop over medium heat until warmed through. Stir occasionally and add water or stock as needed for creaminess.

What if my risotto rice isn’t cooking properly?
If your rice isn’t cooking as expected, ensure you’re using enough liquid—sometimes an extra cup of vegetable stock can make all the difference. If the soup becomes too thick during simmering, add more stock gradually until you reach your desired consistency. Remember, it should be creamy but with a slight al dente bite!

Are there any dietary considerations I should keep in mind?
Absolutely! This super-green risotto soup is inherently vegetarian and can easily be made vegan by omitting the cheese or substituting it with nutritional yeast. If you have nut allergies, feel free to skip the hazelnuts and perhaps use toasted pumpkin seeds for that crunch instead. Always check ingredient labels for allergens if you’re preparing this for others!

Can I use different greens in this risotto soup?
Very! While baby spinach is a fantastic choice, you can also use kale or Swiss chard for a different twist on your super-green risotto soup. Just chop them finely and add them toward the end of cooking to maintain their color and nutrients. Experimenting with seasonal greens like arugula or mustard greens can also introduce exciting flavors!