Green Summer Risotto

Quentin Bacon

Yield: Makes 6 servings (serving size: 1 1/4 cups)
Recipe from Health

Nutritional Information

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


  • 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


  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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