Risotto Primavera Soup
Recipe Source
Enlightened Soups by Camilla V. Saulsbury
Ingredients
- 1 Tbsp olive oil
- 2 cups chopped onion
- Juice and grated zest of 1 large lemon
- 3⁄4 cup Arborio rice
- 1⁄2 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
- 1⁄2 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.
Nutrition Info
297 calories, 4.1g fat, 7.4g protein, 5.7mg cholesterol, 233mg sodium, 25.6g carbs
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