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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 320
  • Calories from fat: 21%
  • Fat: 7.5g
  • Saturated fat: 2.9g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 14.9g
  • Carbohydrate: 46.2g
  • Fiber: 4.1g
  • Cholesterol: 10mg
  • Iron: 1.6mg
  • Sodium: 815mg
  • Calcium: 234mg

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

  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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