Risotto Verde and Crispy Prosciutto

Informations supplémentaires

35 min. | 569 kcal | easy | Needs a blender | Printable version

1. Make the crispy prosciutto Preheat the oven to 400°F. Spread the prosciutto slices on a baking sheet lined with baking paper. Cook in the oven for 8-10 minutes until colored and crispy. Watch so they do not burn. Set aside.

2. Setup Roughly chop the garlic and the parsley. Zest the lemon and cut it in half.

3. Make the spinach mixture In a pot, add the broth cube and 3.5 ^2P | 5 ^3P cups of water. Bring to a boil. Blanch the spinach in the hot broth for 30 seconds and remove with tongs. Let the broth simmer over medium low heat. In a mixer or using an arm blender, make a purée with the spinach, the parsley, the garlic, 2 ^2P | 3 ^3P tbsp of olive oil and 1 tbsp of water. By involving children in this step, they are exposed to the ingredients and will be more inclined to taste them.

4. Make the risotto Heat a drizzle of oil in a large pan on medium high. Add the rice and mix well. Gradually add the hot broth, about 1/3 cup at a time until the rice has absorbed all the broth, about 18-20 minutes.

5. Assemble Add the spinach purée and cook for 1-2 minutes. Add the grana padano, the lemon zest and the juice of half a lemon. Mix well and season with salt and pepper.

6. Plate your dish Serve the risotto verde with the crispy prosciutto. Bon appétit!

180gCalrose Rice

100gProsciutto

80gBaby Spinach

40gGrana Padano Cheese

1unitVegetable Broth Cube(s)

1unitFresh Italian Parsley

1unitGarlic Clove(s)

1unitLemon

What you need Pot, pan, tongs, sheet pan, zester, blender, ladle

569 kcal

Amount

% daily value

Amount

% daily value

carbohydrate 82g

27%

fat 14g

22%

cholesterol 26mg

fiber 3g

12%

protein 26g

saturated 6g

30%

sodium 1701mg

71%

sugar 1g

trans 0g

vitaminA 0mg

vitaminC 0mg

iron 0mg

calcium 0mg

potassium 0mg