Cate's Springtime Risotto Soup

Cate's Springtime Risotto Soup Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke


  • 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


  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.

  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.

  • Yield: 4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)

Nutritional Information

Calories per serving: 320
Caloriesfromfat 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
Carbohydrate 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