ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cate's Springtime Risotto Soup

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

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

Nutrition Information

  • calories 320
  • caloriesfromfat 21 %
  • fat 7.5 g
  • satfat 2.9 g
  • monofat 3.6 g
  • polyfat 0.5 g
  • protein 14.9 g
  • carbohydrate 46.2 g
  • fiber 4.1 g
  • cholesterol 10 mg
  • iron 1.6 mg
  • sodium 815 mg
  • calcium 234 mg

How to Make It

  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.