Total Time
35mins
Prep 15 mins
Cook 20 mins

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

Ingredients Nutrition

Directions

  1. heat oil in a large saucepan.
  2. add onions and saute for 2 minutes.
  3. add rind and cook 2 minutes more add rice and cook 3 minutes.
  4. stir in chicken broth, bring to boil.
  5. cover and simmer for 10 minutes.
  6. stir in asparagus, spinach, nutmeg.
  7. cook for 2 minutes until asparagus is tender.
  8. ladle into serving bowls, sprinkle with grated parmesan cheese, serve.

Reviews

(6)
Most Helpful

This is a thick and hearty soup that really hits the spot on a cold autumn evening. I added a handful of dried shitake mushrooms and some rind from the cheese for extra flavor. I also added some salt and pepper to taste. Delicious!

PaulaG November 18, 2005

Great soup, So easy to make and tasty. DH loved it. I only used 1/2 cup Risotto rice. Glad that i did, as we like a soupy soup. I think it would be to much with the 3/4 cup. I also used frozen aspargus, it worked great. Thank you Chia, for another winner.

Barb Gertz January 15, 2004

Made and enjoyed for ZWT 4. This was a lovely change to normal risotto but the end result was a bit bland for me. I added some bacon and champignons and it was great so thanks for posting

katew June 02, 2008

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a