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Risotto Verde and Crispy Prosciutto

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Risotto Verde and Crispy Prosciutto

with spinach, parmesan and lemon

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 parmesan, 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
9%
fiber 3g
12%
protein 26g
saturated 6g
30%
sodium 1701mg
71%
sugar 1g
trans 0g