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

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.

Ratings & Reviews

langstjl's Review

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

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.