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)

Recipe from

Nutritional 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

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

Preparation

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.

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.

Note:

May 2003