Escarole Soup With Rice - cooking recipe

Ingredients

1 head escarole, cleaned and cut into bite size
4 tablespoons butter
2 tablespoons onions, chopped
3 1/2 cups meat broth
1 cup arborio rice
salt and pepper
1/4 cup parmigiano-reggiano cheese, grated

Preparation

In a large soup pot melt butter over medium heat and add onion and saute until golden.
Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter.
Add broth and bring to a boil.
Add the rice and cover, adjust the heat to bring the soup to a simmer.
Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente.
Add cheese and serve immediately.