Recipe from Enlightened Soups, by Camilla V. Saulsbury
1 tablespoon olive oil
2 cups chopped onion
Juice and grated zest of 1 large lemon
¾ cup Arborio rice
½ 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
½ cup freshly grated fresh Parmesan cheese
Heat oil in a large saucepan over medium-high heat. Add the onion. Season with salt and pepper. Cook and stir 2 minutes. Add the lemon juice, zest, and rice. Cook and stir 3 minutes.
Stir in the wine. Cook and stir 2 minutes, until almost completely absorbed. Stir in the broth and (optional saffron). Bring to a boil. Reduce heat to low, cover, and simmer 12 minutes.
Stir in the asparagus and peas. Cook, uncovered, 2 minutes or until the asparagus is crisp-tender. Season with salt and pepper to taste. Serve immediately, sprinkled with the Parmesan cheese.
Makes 4 servings.
Nutrition Per Serving: Calories 297; Fat 4.1g; Protein 7.4g; Cholesterol 5.7mg; Sodium 233mg; Carbohydrate 25.6