Cate's Springtime Risotto Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 tablespoon olive oil |
2 cups chopped onion |
2 teaspoons grated lemon rind |
3/4 cup arborio rice or other short-grain rice |
3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth |
2 cups (1-inch) sliced asparagus (about 1 pound) |
2 cups coarsely chopped spinach |
1/4 teaspoon ground nutmeg |
1/2 cup (2 ounces) grated fresh parmesan cheese |
Directions:
1. Heat oil in a large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind; sauté 2 minutes. Add rice; sauté 3 minutes.
2. Stir in broth, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Stir in asparagus, spinach, and nutmeg; cook, uncovered, 2 minutes or until asparagus is crisp-tender. Top each serving with cheese. Serve immediately.
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