Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)

How to Make It

Step 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.

Step 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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