Cate's Springtime Risotto Soup

2 Reviews
ADD YOUR REVIEW
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
Yield
4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)
May 2003
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 320
  • Caloriesfromfat 21%
  • Fat 7.5g
  • Satfat 2.9g
  • Monofat 3.6g
  • Polyfat 0.5g
  • Protein 14.9g
  • Carbohydrate 46.2g
  • Fiber 4.1g
  • Cholesterol 10mg
  • Iron 1.6mg
  • Sodium 815mg
  • Calcium 234mg

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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Ratings & Reviews

langstjl's Review

Moniac
May 04, 2011
I made this exactly like the recipe and my family loved it. It was surprisingly hearty and filling. The cheese is a must. I will definitely be making it again.

Moniac's Review

langstjl
March 18, 2009
I revamped this for my partner's delicate stomach and cut the onion in half, used carrot instead of asparagus, frozen spinach and added shrimp. It was quite good and very fast and easy. It seems a generally good recipe, but I’m not fond of short grained rice like this. Still in all, it is healthy, quick and good.