Thursday, November 18

Asparagus Risotto Soup - YUM!

Cate's Springtime Risotto Soup
Photography: Becky Luigart-Stayner; Styling: Melanie J. Clarke


Bright green, crisp tender asparagus. Creamy, almost cheesy arborio rice. Bits of spinach and onion in every bite. I first tried this dish about a month ago at a luncheon that my mom hosted, and I have hardly stopped thinking about it since! I've made two pots of it so far, and my hubby and I gobble it up within two days! Thank you "Cate" & Cooking Light for this allergy-friendly delight. Oh, and I know it says "springtime" - but I am loving it on these cold, damp fall days. If you are not an asparagus lover, or have family members that you'd love to win over to the veggie team, make them a warming bowl of this soup. It has a wonderful way of bringing out the asparagus flavor -in a good way- that is sure to endear even the most veggie-cautious. My favorite part of this soup is how it takes on a rich, cheesy flavor despite the total absence of dairy!
*You can make it vegan by using vegetable broth and omitting the cheese (which I omit anyway because of my dairy allergy). Yum!

Here is the link to the original recipe from Cooking Light May 2003:
Cate's Springtime Risotto Soup - Cooking Light

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* - vegetarians and vegans, use vegetable 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* - leave off for allergy-conscious

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. (Optional: 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
Cooking Light, MAY 2003