Risotto Primavera Soup

Recipe Source:

Enlightened Soups by Camilla V. Saulsbury

Ingredients

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