Green Summer Risotto

green-summer-risotto Quentin Bacon


  • 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


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.

  • Yield: Makes 6 servings (serving size: 1 1/4 cups)

Nutritional Information

Calories per serving: 430
Fat per serving: 12g
Saturated fat per serving: 4g
Monounsaturated fat per serving: 5g
Polyunsaturated fat per serving: 1g
Protein per serving: 21g
Carbohydrate per serving: 57g
Fiber per serving: 5g
Cholesterol per serving: 21mg
Iron per serving: 3mg
Sodium per serving: 665mg
Calcium per serving: 224mg
Jody Adams