It's funny - this recipe made me think of something from my childhood. Chicken and rice soup - condensed, by Campbells. Not the flavor, just eating rice in a soup. I haven't had that in a while.
I liked this recipe. It's a good way to use up asparagus, and not do the standard cream soup. It had nice color from the green asparagus and spinach. Unfortunately, as it sat, some of the color drained from the asparagus on leftovers. The rice also got a bit logged & lost some structure.
All was not negative by any measure. I do see myself repeating this. I split the recipe, and didn't measure the nutmeg and went free-hand (so nice to work with whole nutmeg & a microplane!). Next time I would up the amount I used.
* Exported from MasterCook *
Cate's Springtime Risotto Soup
Recipe By :
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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1 tablespoon olive oil
2 cups chopped onion
2 teaspoons grated lemon rind
3/4 cup arborio rice
3 (14 1/2-ounce) cans low-sodium defatted chicken broth
1 pound asparagus -- cut in 1" pieces
2 cups chopped spinach -- coarsely chopped
1/4 teaspoon ground nutmeg
1 1/2 ounces grated parmesan cheese
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.
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Per Serving (excluding unknown items): 182 Calories; 5g Fat (22.6% calories from fat); 9g Protein; 27g Carbohydrate; 2g Dietary Fiber; 6mg Cholesterol; 675mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0