1. In a large soup pot melt butter over medium heat and add onion and sauté until golden. 2. Add the escarole to the pot and a pinch of salt and stir to coat well with the onion and butter. 3. Add broth and bring to a boil. 4. Add the rice and cover, adjust the heat to bring the soup to a simmer. 5. Let simmer 20 - 25 minutes, stirring occasionally, until rice is al dente. 6. Add cheese and serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
