Cate's Springtime Risotto Soup

Cate's Springtime Risotto Soup
Photo by Photography: Becky Luigart-Stayner

Ingredients

  • 2 teaspoons grated lemon rind
  • ¾ cup Arborio rice or other short-grain rice
  • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
  • ¼ teaspoon ground nutmeg
  • 2 teaspoons grated lemon rind
  • 2 cups chopped onion
  • 1 tablespoon olive oil
  • + 11 more ingredients
    • 2 cups coarsely chopped spinach
    • 3 (14 1/2-ounce) cans fat-free, less-sodium chicken broth
    • ¼ teaspoon ground nutmeg
    • ¾ cup Arborio rice or other short-grain rice
    • ½ cup (2 ounces) grated fresh Parmesan cheese
    • 2 cups chopped onion
    • 2 cups (1-inch) sliced asparagus (about 1 pound)
    • 2 cups (1-inch) sliced asparagus (about 1 pound)
    • 2 cups coarsely chopped spinach
    • 1 tablespoon olive oil
    • ½ cup (2 ounces) grated fresh Parmesan cheese

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 as...

View full recipe at My Recipes

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