Yay Spring!

Spring has sprung, while we've been gone, and we have returned to delightful weather, flowers blooming, and blue skies. I LOVE New York in Spring!

Tonight I made my favorite spring dinner - a risotto soup. Rick's not a big fan (no meat), but my kids like it and Jane wolfed it down tonight. Although I'm no Adriana, or Lindsey (and never will be), I thought I'd post the recipe. It's quick (we got home from Emily's tennis lesson after 5 and were eating at 5:45 tonight, and that included cleaning up Duplo's, helping Emily with her piano practice, and Jane hanging on my leg crying), easy and very yummy. Enjoy!

Springtime Risotto Soup

1 Tbsp oil
2 cups chopped onion
2 tsp grated lemon rind (I just use 1 lemon, then juice it and toss that in too.)
¾ cup Arborio rice
3 (14 ½ oz) cans chicken broth (I use the organic one that comes in a carton.)
2 cups (about 1 lb) sliced asparagus
2 cups coarsely chopped spinach (be generous with both the asparagus & spinach)
¼ tsp ground nutmeg
1/4 cup grated fresh Parmesan cheese

Heat oil in large saucepan over medium-high heat. Add onion; sauté 2 minutes. Add lemon rind, sauté 2 minutes. Add rice, sauté 3 minutes.

Stir in broth, and bring to a boil. Cover, reduce heat and simmer 10 minutes. Stir in asparagus, spinach and nutmeg.

Cook uncovered 2 more minutes or until asparagus is crisp-tender.

Top each serving with cheese. Serve immediately.

Yields 4 servings.


This is yummy served hot and fresh when the asparagus is still bright green and a little crisp - but still very good the next day for lunch re-heated. I always double the recipe for the 6 of us, then have lunch the next day too.