This vibrant spring risotto gets its color from fresh spinach and parsley. I love how the greens add so much nutrition and make this a complete meal.
Prep Time10 minutesmins
Cook Time40 minutesmins
Total Time50 minutesmins
Course: Main Course
Cuisine: American
Keyword: gluten free, risotto
Servings: 6people
Calories: 537kcal
Author: Chef Sara Furcini
Ingredients
64ouncesvegetable or chicken stockyou can use broth, but then you won't need to add as much salt
4ouncesbaby spinachabout 2 handfuls
1bunchparsley
3tablespoonsolive oil
4slicesprosciutto
4tablespoonsbuttersalted or unsalted work fine
1sprigfresh thymeleaves only
1leekwhite and light green part finely chopped
1largegarlic clovefinely chopped
1 1/2cupsArborio risotto ricerinsed
1/4cupdry white wine
2cupsfinely grated parmesan
1lemonzested and juiced
2tablespoonscreamoptional
whole nutmegfor grating
Instructions
Pour the stock into a medium saucepan and bring to a boil. Add the spinach and parsley and blanch for 30 seconds until wilted and bright green (turn the heat down to low). Use a slotted spoon to transfer the greens to a food processor. Add 2 tablespoons of the olive oil and pulse to form a fine puree and set aside.
Heat the remaining oil in a large pan or skillet and fry the prosciutto until crisp, about 2 minutes. Set aside. Put 2 tablespoons of the butter, the thyme leaves, leek and garlic in the pan and season with a pinch of salt. Stir and cook until softened and aromatic but not browning, about 2 minutes. Add the rice, stirring to coat for 2 minutes, then pour in the wine and allow to evaporate. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.
Continue adding stock 1 ladleful at a time and stirring for 30-40 minutes, until the rice is creamy but still retaining a little bite and without a chalky core. When the rice is fully cooked, remove from the heat and stir in the remaining 2 tablespoons butter, the parmesan, lemon zest and juice, and cream (if using). Stir in the spinach puree, and season well with nutmeg. Serve immediately and salt to taste. Store for up to 4 days in the refrigerator.