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.
PrintGreen Vegetable Risotto
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.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 6 1x
- Category: Main
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.
