risotto soup

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

• Ready In: 35 mins
• Serves: 4

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

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.