Cate's Springtime Risotto Soup

Yield: 4 servings (serving size: 1 3/4 cups soup and 2 tablespoons cheese)

Ingredients

• 1  tablespoon  olive oil
• 2  cups  chopped onion
• 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 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

Preparation

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.

Nutritional Information

Calories:

320 (21% from fat)

Fat:

7.5g (sat 2.9g,mono 3.6g,poly 0.5g)

Protein:

14.9g

Carbohydrate:

46.2g

Fiber:

4.1g

Cholesterol:

10mg

Iron:

1.6mg

Sodium:

815mg

Calcium:

234mg