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.
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Green Vegetable Risotto
- Total Time: 40 minutes
- Yield: Serves 4
- Diet: Vegetarian, Omnivore
Description
Creamy risotto brimming with spring greens.
Perfect for a light yet satisfying weeknight meal.
Ingredients
- 2 tbsp olive oil
- 2 leeks, sliced
- 2 cups (473 ml) sliced brussels sprouts (about 14)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup (237 ml) Arborio rice
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 cup (237 ml) dry white wine
- 4 cups (946 ml) fat-free lower sodium chicken broth, warmed
- 1 (10 oz) package baby kale
- 2 cups (473 ml) frozen shelled edemame, thawed
- 1 lemon zest
- 1 lemon juice
- 1 cup (237 ml) grated Parmesan cheese
- 2 oz (57 g) 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. Remove from pan.
- Add sliced leeks, Brussels sprouts, and 1/4 teaspoon each of salt and pepper. Cook until tender.
- Add rice and stir for 2 minutes, or until opaque. Season with 1/4 teaspoon each of salt and pepper.
- Add wine and cook for 2 minutes, or until absorbed.
- Add 2 cups of warmed chicken broth, 1/2 cup at a time, stirring frequently.
- Stir in kale and edamame; cook. Over the next 10 minutes, gradually add 2 more cups of broth until the rice is creamy and tender.
- Stir in lemon zest, lemon juice, and Parmesan cheese. Add sliced prosciutto.
- Serve.
Notes
- For a richer flavor, use vegetable broth instead of chicken broth.
- To ensure perfectly cooked risotto, use freshly grated Parmesan cheese.
- Leftover risotto can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 60
- Fiber: 5
- Protein: 15
- Cholesterol: 20
Frequently Asked Questions
Which green vegetables hold up best in risotto without turning grey or mushy?
Asparagus tips, peas, and zucchini are reliable because they only need brief cooking. Add them in the final few minutes of stirring rather than at the start so they keep their color and texture.
How do I build the right creamy consistency without adding heavy cream?
The creaminess in risotto comes from releasing starch from the arborio or carnaroli rice through continuous stirring and incremental stock additions. Finishing with cold butter and parmesan stirred in off the heat gives you the silky texture without cream. 
Can I use vegetable stock from a carton or does it need to be homemade?
A good quality store-bought vegetable stock works fine. Keep it warm in a separate pan while you cook the risotto so each ladle added does not drop the temperature and interrupt the starch release.
