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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 tablespoons olive oil |
1 cup sliced scallions |
1 diced celery stalk |
1/4 teaspoon each salt and pepper |
1 cup arborio rice |
1/4 teaspoon each salt and pepper |
1/2 cup dry vermouth |
2 1/2 cups chicken broth |
1 (5-ounce) package baby spinach |
2 cups fresh peas |
2 cups chicken broth |
2 tablespoons fresh chopped mint |
1 teaspoon lemon zest |
1 tablespoon lemon juice |
1 cup grated parmesan cheese |
2 ounces sliced prosciutto |
Directions:
1. Heat olive oil in a saucepan over medium heat; add sliced scallions, diced celery, 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 vermouth, and cook for 2 minutes or until absorbed. Add 2 1/2 cups chicken broth, 1/2 cup at a time, stirring frequently. Stir in spinach, chopped, and fresh peas; cook. Over next 10 minutes, gradually add 2 more cups broth until rice is creamy and tender. Stir in mint, lemon zest, lemon juice, and Parmesan cheese; add sliced prosciutto. Serve.
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