Cate's Springtime Risotto Soup
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke
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
- 1/2 cup (2 ounces) grated fresh Parmesan cheese
Preparation
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.
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.
Print
- Yield: 4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)
Nutritional Information
| Calories per serving: | 320 |
|---|---|
| Calories per serving: | 21% |
| Fat per serving: | 7.5g |
| Saturated fat per serving: | 2.9g |
| Monounsaturated fat per serving: | 3.6g |
| Polyunsaturated fat per serving: | 0.5g |
| Protein per serving: | 14.9g |
| Carbohydrates per serving: | 46.2g |
| Fiber per serving: | 4.1g |
| Cholesterol per serving: | 10mg |
| Iron per serving: | 1.6mg |
| Sodium per serving: | 815mg |
| Calcium per serving: | 234mg |
This Recipe Is
Cooking Light
[an error occurred while processing this directive]