Let’s face it… we LOVE comfort food, but a big bowl of heavy mac and cheese doesn’t exactly scream summer… nor does it align with our summer swimsuit goals. Hence our excitement over this delicious risotto recipe our friend Katie found. It’s comfort food with a fresh summer twist, and it’s not terrible for you! Last week we had a girls’ night in, opened a few bottles of wine, and went to town on this pot of risotto. Here’s hoping you enjoy it as much as we did!
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
[note: we ended up using more broth and wine then the recipe calls for]
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, and serve.