Cate'S Springtime Risotto Soup
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 ⓘ
Instructions
- Heat oil in a large saucepan over medium-high heat. Add onion; saute 2 minutes. Add lemon rind; saute 2 minutes. Add rice; saute 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.
Nutrition & Diet Analysis (per serving)
611
kcal
31% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).