Green Summer Risotto

Name: Green Summer Risotto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters Arborio rice; 142 grams package baby spinach; 1 diced celery stalk; 473 milliliters chicken broth; 591 milliliters chicken broth; 118 milliliters dry vermouth; 2 Tbsps fresh chopped mint; 473 milliliters fresh peas; 1 Tbsp lemon juice; 1 teaspoon lemon zest; 2 Tbsps olive oil; 237 milliliters grated Parmesan cheese; 57 grams sliced prosciutto; 0 teaspoons each salt and pepper; 237 milliliters sliced scallions

Green Summer Risotto is a gluten free main course. One serving contains 343 calories, 14g of protein, and 14g of fat. This recipe serves 6. Head to the store and pick up peas, baby spinach, scallions, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

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.

Ingredients you will need

Salt And Pepper

Olive Oil

Green Onions

Celery

Equipment you will use

Sauce Pan

Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper.

Ingredients you will need

Salt And Pepper

Rice

Add vermouth, and cook for 2 minutes or until absorbed.

Ingredients you will need

Vermouth

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.

Ingredients you will need

Parmesan