This recipe calls for baby kale, but any variety would do. Replace the chicken broth with vegetable broth and omit the prosciutto for a vegetarian version of this risotto.
By Amber Massey
As I was bagging up my kale greens, I noticed a bundle of fresh Brussels Sprouts. Hello beautiful. If you know me- you know my love affair with the sprouts. I even have an entire pinterest board dedicated the my love. These would be a perfect addition! So, in my buggy they went.
Green Vegetable Risotto
- Total Time: 25 mins
- Yield: 6 1x
Description
This recipe calls for baby kale, but any variety would do. Replace the chicken broth with vegetable broth and omit the prosciutto for a vegetarian version of this risotto.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 leeks, sliced
- 2 cups sliced brussels sprouts (about 14)
- 1/4 teaspoon each salt and pepper
- 1 cup Arborio rice
- 1/4 teaspoon each salt and pepper
- 1 cup dry white wine
- 4 cups fat-free lower sodium chicken broth, warmed
- 1 (10-oz) package of baby kale
- 2 cups frozen shelled edemame, thawed
- The zest of one lemon
- The juice of one lemon
- 1 cup grated Parmesan cheese
- 2 ounces sliced prosciutto
Instructions
- Heat olive oil in a saucepan over medium heat; add sliced prosciutto and cook until slightly crisp; about 3 minutes, stirring consistently. Removed from pan. Add sliced leeks, brussels sprouts, 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 wine, and cook for 2 minutes or until absorbed. Add 2 cups of the warmed chicken broth, 1/2 cup at a time, stirring frequently. Stir in kale, and edemame; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Main
