Green Summer Risotto

Name: Green Summer Risotto
Ingredients: 2 tablespoons olive oil; 1 cup sliced scallions; 1 diced celery stalk; 1/4 teaspoon each salt and pepper; 1 cup Arborio rice; 1/4 teaspoon each salt and pepper; 1/2 cup dry vermouth; 2 1/2 cups chicken broth; 1 (5-ounce) package baby spinach; 2 cups fresh peas; 2 cups chicken broth; 2 tablespoons fresh chopped mint; 1 teaspoon lemon zest; 1 tablespoon lemon juice; 1 cup grated Parmesan cheese; 2 ounces sliced prosciutto

16 ingredients

1 steps

Ingredients

2 tablespoons olive oil
1 cup sliced scallions
1 diced celery stalk
1/4 teaspoon each salt and pepper
1 cup Arborio rice
1/4 teaspoon each salt and pepper
1/2 cup dry vermouth
2 1/2 cups chicken broth
1 (5-ounce) package baby spinach
2 cups fresh peas
2 cups chicken broth
2 tablespoons fresh chopped mint
1 teaspoon lemon zest
1 tablespoon lemon juice
1 cup grated Parmesan cheese
2 ounces sliced prosciutto

Directions

1

Heat olive oil in a saucepan over medium heat; add sliced scallions, diced celery, and 1/4 teaspoon each salt and pepper. Cook until tender. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper. Add vermouth, and cook for 2 minutes or until absorbed. Add 2 1/2 cups chicken broth, 1/2 cup at a time, stirring frequently. Stir in spinach, chopped, and fresh peas; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in mint, lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.