Risotto Soup

Name: Risotto Soup
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 tablespoon olive oil; 2 cups chopped onions; 2 teaspoons grated fresh lemon rind; 3/4 cup arborio rice; 3 (14 ounce) cans chicken broth or 5 1/2 cups chicken stock; 1 lb asparagus, cut into 1 inch slices; 2 cups fresh spinach, chopped; 1/4 teaspoon grated nutmeg

Chicken Dairy

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Ingredients

1 tablespoon olive oil ⓘ
2 cups chopped onions ⓘ
2 teaspoons grated fresh lemon rind ⓘ
3/4 cup arborio rice ⓘ
3 (14 ounce) cans chicken broth or 5 1/2 cups chicken stock ⓘ
1 lb asparagus, cut into 1 inch slices ⓘ
2 cups fresh spinach, chopped
1/4 teaspoon grated nutmeg ⓘ

Instructions

heat oil in a large saucepan.
add onions and saute for 2 minutes.
add rind and cook 2 minutes more add rice and cook 3 minutes.
stir in chicken broth, bring to boil.
cover and simmer for 10 minutes.
stir in asparagus, spinach, nutmeg.
cook for 2 minutes until asparagus is tender.
ladle into serving bowls, sprinkle with grated parmesan cheese, serve.

Nutrition & Diet Analysis (per serving)

612 kcal 31% DV

Protein Fat Carbs

Macronutrients

Protein 16g 32% DV

Total Fat 41.3g 53% DV

Carbs 46.7g 17% DV

Fiber 6.6g 23% DV

Sugar 9g 18% DV

Electrolytes

Sodium 533.8mg 23% DV

Potassium 440.8mg 9% DV

Cholesterol 60.8mg 20% DV

Vitamins & Minerals

Vitamin A 129.3mcg 14% DV

Vitamin C 9.1mg 10% DV

Vitamin D 0.2mcg 1% DV

Calcium 291.5mg 22% DV

Iron 4.1mg 23% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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