YAY the spring equinox is tomorrow! Yay spring! This is our favorite soup to make in spring because it’s full of yummy asparagus. Asparagus is in season in early spring and we always make this soup on the spring equinox (the 1st official day of spring) to celebrate. This soup is YUMMY. For those who want wine with this try a pinot grigio, or if you want even more crisp try a Vino Vherde or a Prosecco.
Cate’s Springtime Risotto Soup
1 tablespoon olive oil
2 cups chopped onion
2-4 cloves garlic, minced (I add this, it’s not part of the recipe)
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 organic 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
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. Yield: 4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)
NUTRITION PER SERVING CALORIES 320(21% from fat); FAT 7.5g (sat 2.9g,mono 3.6g,poly 0.5g); PROTEIN 14.9g; CHOLESTEROL 10mg; CALCIUM 234mg; SODIUM 815mg; FIBER 4.1g; IRON 1.6mg; CARBOHYDRATE 46.2g
**Note buy extra broth and just add more if it thickens. I use brown arborio rice and it tends to thicken, sometimes I use twice as much broth!