risotto soup

risotto soup created by Julie Bs Hive

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

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • 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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RECIPE MADE WITH LOVE BY

@chia2160
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@chia2160
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"we used to have to wait for spring to get lovely asparagus, now it seems to be available all year round."
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  1. katew
    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
    Reply
  2. Julie Bs Hive
    So thick I added an extra cup of chicken broth to the pot. Very good as taste goes. Made for the Italian Risotto Challenge ZWT4
    Reply
  3. Julie Bs Hive
    risotto soup Created by Julie Bs Hive
    Reply
  4. Jean R
    Loved it! Very nice flavor. I didn't have lemon zest so used lemon juice instead, which I added near the end. Thanks for posting, Chia.
    Reply
  5. PaulaG
    risotto soup Created by PaulaG
    Reply
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