Asparagus and Spinach Risotto Soup
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Description:
We used to have to wait for spring to get lovely asparagus, now it seems to be available all year round. This delightful risotto soup combines the freshness of spinach and asparagus with the richness of Arborio rice, creating a hearty and comforting dish that’s perfect for any time of year. Bursting with flavor and nutrients, it’s a wholesome meal that’s easy to prepare and guaranteed to satisfy your cravings for something warm and delicious.
Ingredients:
| Quantity | Ingredient |
|---|---|
| 1 | Olive oil |
| 2 | Onions |
| 2 | Fresh lemon rind |
| 3/4 | Arborio rice |
| 3 | Chicken broth |
| 1 | Bunch of asparagus |
| 2 | Handfuls of spinach |
| 1/4 | Nutmeg |
| 2 | Parmesan cheese |
Nutrition Facts (per serving):
- Calories: 338.2
- Fat: 9.9g
- Saturated Fat: 3.6g
- Cholesterol: 12.5mg
- Sodium: 1228.5mg
- Carbohydrates: 44.4g
- Fiber: 5.2g
- Sugar: 6.1g
- Protein: 18.4g
Instructions:
-
Heat Oil: In a large saucepan, heat olive oil over medium heat.
-
Sauté Onions: Add onions to the saucepan and sauté for about 2 minutes until they become translucent and fragrant.
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Add Lemon Rind: Stir in the fresh lemon rind and continue cooking for another 2 minutes to infuse the flavors into the oil.
-
Cook Rice: Add Arborio rice to the saucepan and cook for about 3 minutes, stirring constantly, until the grains are well coated with the oil and begin to turn translucent.
-
Add Broth: Pour in the chicken broth and bring the mixture to a gentle boil.
-
Simmer: Reduce the heat to low, cover the saucepan, and let the soup simmer for approximately 10 minutes, allowing the rice to absorb the flavors of the broth and become tender.
-
Incorporate Vegetables: Stir in the chopped asparagus, fresh spinach, and nutmeg, ensuring they are well combined with the rice mixture.
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Cook Asparagus: Continue cooking the soup uncovered for another 2 minutes, or until the asparagus is tender yet still vibrant green.
-
Serve: Ladle the hot risotto soup into serving bowls, garnish each portion with a generous sprinkle of grated Parmesan cheese, and serve immediately.
Tips:
- For a vegetarian version, substitute vegetable broth for the chicken broth.
- Feel free to customize the soup by adding other seasonal vegetables such as peas, mushrooms, or bell peppers.
- To enhance the flavor, you can also incorporate fresh herbs like thyme or parsley.
- Serve the risotto soup with crusty bread or a side salad for a complete and satisfying meal.
Keywords:
Rice, Greens, Onions, Vegetable, Low Cholesterol, Healthy, Kosher, Stove Top
Enjoy your delightful Asparagus and Spinach Risotto Soup! 🍲
