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Green Vegetable Risotto

Green Vegetable Risotto


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  • Author: Amber Massey
  • 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

  1. 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
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