Risotto Primavera Soup

Recipe Source: 
Enlightened Soups by Camilla V. Saulsbury


  • 1 Tbsp olive oil
  • 2 cups chopped onion
  • Juice and grated zest of 1 large lemon
  • 34 cup Arborio rice
  • 12 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
  • 12 cup freshly grated fresh Parmesan cheese


  1. Heat oil in a large saucepan over medium-high heat. Add the onion.
  2. Season with salt and pepper. Cook and stir 2 minutes.
  3. Add the lemon juice, zest, and rice. Cook and stir 3 minutes.
  4. Stir in the wine. Cook and stir 2 minutes, until almost completely absorbed.
  5. Stir in the broth (and optional saffron). Bring to a boil.
  6. Reduce heat to low, cover, and simmer 12 minutes. Stir in the asparagus and peas.
  7. Cook, uncovered, 2 minutes or until the asparagus is crisp-tender.
  8. 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