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Risotto Primavera Soup

Recipe from Enlightened Soups, by Camilla V. Saulsbury Ingredients: 1 tablespoon olive oil 2 cups chopped onion Juice and grated zest of 1 large lemon ¾ cup Arborio rice ½ cup dry white wine 5 cups low-sodium chicken or vegetable broth Optional: generous pinch of saffron 2 cups (1-inch) sliced asparagus (about 1 pound) 1 cup frozen petite peas, unthawed ½ cup freshly grated fresh Parmesan cheese Directions: Heat oil in a large saucepan over medium-high heat. Add the onion. Season with salt and pepper. Cook and stir 2 minutes. Add the lemon juice, zest, and rice. Cook and stir 3 minutes. Stir in the wine. Cook and stir 2 minutes, until almost completely absorbed. Stir in the broth and (optional saffron). Bring to a boil. Reduce heat to low, cover, and simmer 12 minutes. Stir in the asparagus and peas. Cook, uncovered, 2 minutes or until the asparagus is crisp-tender. Season with salt and pepper to taste. Serve immediately, sprinkled with the Parmesan cheese. Makes 4 servings. Nutrition Per Serving: Calories 297; Fat 4.1g; Protein 7.4g; Cholesterol 5.7mg; Sodium 233mg; Carbohydrate 25.6

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