1 tablespoon olive oil
2 cups chopped onions
2 teaspoons grated lemon rind
3/4 cup arborio rice or other short-grain rice
3 (14 1/2 ounce) cans reduced-sodium fat-free chicken broth
2 cups sliced asparagus (1-inch pieces)
2 cups coarsely chopped spinach
1/4 teaspoon nutmeg
1/2 cup freshly grated parmesan cheese

Procedures :
1. Heat oil in a large saucepan over medium-high heat. 2. Add onion; saute 2 minutes. 3. Add lemon rind; saute 2 minutes. 4. Add rice; saute 3 minutes. 5. Stir in broth, bring to a boil. 6. Cover, reduce heat, and simmer 10 minutes. 7. Stir in asparagus, spinach and nutmeg; cook, uncovered 2 minutes or until asparagus is crisp-tender. 8. Top each serving with cheese. 9. Serve immediately.
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Category : Soups

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