RISOTTO SOUP

risotto soup image

we used to have to wait for spring to get lovely asparagus, now it seems to be available all year round.

Provided by chia2160

Categories Spinach

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

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
2 ounces freshly grated parmesan cheese

Steps:

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.

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