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Cate's Springtime Risotto Soup




Source of Recipe


Cooking Light-5/03






List of Ingredients



• 1 tablespoon olive oil
  
• 2 cups chopped onion
  
• 2 teaspoons grated lemon rind
  
• 3/4 cup Arborio 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
  






Instructions



1. 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.
   
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.
   
3. Yield: 4 servings (serving size: 1 3/4 cup soup and 2 tablespoons cheese). 320 cal, 7.5g fat, 14.9g pro, 46.2g carb, 4.1g fiber, 10mg chol, 1.6 mg iron, 815mg sod, 234mg calc.