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risotto soup

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“we used to have to wait for spring to get lovely asparagus, now it seems to be available all year round.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. heat oil in a large saucepan.
  2. add onions and saute for 2 minutes.
  3. add rind and cook 2 minutes more add rice and cook 3 minutes.
  4. stir in chicken broth, bring to boil.
  5. cover and simmer for 10 minutes.
  6. stir in asparagus, spinach, nutmeg.
  7. cook for 2 minutes until asparagus is tender.
  8. ladle into serving bowls, sprinkle with grated parmesan cheese, serve.

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