risotto soup

chia's Note:

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

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 4

• 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

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

[PaulaG]

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!

[Barb Gertz]

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.