Description
Creamy risotto brimming with spring greens.
Perfect for a light yet satisfying weeknight meal.
Ingredients
Units
Scale
- 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