Arborio Rice Soup

• 1 tablespoon olive oil
• 2 cups onions, finely chopped
• 1 stalk celery & leaves, finely chopped
• 3 garlic cloves, minced
• 2 1/2 cups cremini mushrooms, sliced
• 1/2 cup arborio rice
• 1 teaspoon fresh rosemary, minced (1/2 tsp if dry, crushed)
• 4 cups vegetable stock
• 16 ounces acorn squash, peeled, seeded and cut into 1/2 inch dice (about 2 cups)
• 1 teaspoon lemon zest, thin strips
• 2 teaspoons fresh lemon juice
• salt and pepper
• pecorino romano cheese, thinly sliced

1. Heat oil in pot over medium heat. Add onion, garlic, and celery. Cook, stirring occasionally, until onion is translucent, about 5 minutes.
2. Add mushrooms; continue cooking until mushrooms are tender, about 5 minutes.
3. Add rice and rosemary; stir until coated with oil. Add vegetable stock, squash, and lemon zest strips; increase heat to high and bring to a boil.
4. Reduce heat; cover and simmer, stirring occasionally, until rice and squash are tender, about twelve minutes.
5. Stir in lemon juice and season to taste.
6. Serve topped with cheese. (No cheese for vegan version).

olive oil, onions, celery, garlic, cremini mushrooms, arborio rice, fresh rosemary, vegetable stock, acorn, lemon zest, lemon juice, salt, pecorino romano cheese

Taken from www.food.com/recipe/arborio-rice-soup-210495 (may not work)