Risotto Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups chopped onions
2 teaspoons grated fresh lemon rind
3/4 cup arborio rice
3 (14 ounce) cans chicken broth or 5 1/2 cups chicken stock
1 lb asparagus, cut into 1 inch slices
2 cups fresh spinach, chopped
1/4 teaspoon grated nutmeg
2 ounces freshly grated parmesan cheese

Preparation

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