Cate's Springtime Risotto Soup
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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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Moniac's Review
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 Iâm not fond of short grained rice like this. Still in all, it is healthy, quick and good.
langstjl's Review