Risotto With Spring Greens Recipe

Name: Risotto With Spring Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 cups unsalted chicken stock preferably homemade, I made vegetable stock from a base-s; 3 tablespoons olive oil; 1 shallot chopped; 2 cups arborio rice Italian; 2 cups spring greens chopped fresh, such as spinach, chard; 4 ounces prosciutto diced into 1/4-inch pieces, I omitted; 1 tablespoon butter; 1/2 teaspoon sea salt; freshly ground pepper; pecorino romano cheese grated

Servings: persons

8 cups unsalted chicken stock preferably homemade, I made vegetable stock from a base-s
3 tablespoons olive oil
1 shallot chopped
2 cups arborio rice Italian
2 cups spring greens chopped fresh, such as spinach, chard
4 ounces prosciutto diced into 1/4-inch pieces, I omitted
1 tablespoon butter
1/2 teaspoon sea salt
freshly ground pepper
pecorino romano cheese grated

1
Add chicken stock to a pot and bring to a simmer.
2
Heat olive oil in a large, heavy pot over medium-high heat.
3
Saute shallot until just soft. Add rice and saute, stirring frequently, 2 to 3 minutes.
4
Pour a ladleful of hot chicken stock into the mixture; stir constantly until the stock evaporates.
5
Pour another ladleful in and stir until stock is absorbed.
6
Keep doing this for 14 minutes longer.
7
Add just enough hot chicken stock each time to keep the rice from sticking.
8
Slowly, the rice will become creamy.
9
After that 14 minutes, when the rice is getting softer but is still not entirely cooked in the center, add greens.
10
Continue adding stock for another 2 minutes, then add prosciutto.
11
Stir another minute and continue adding chicken stock until the rice has just the right texture: Each grain should retain its shape, but the overall risotto should have a velvety creaminess.
12
Add butter and salt.
13
Season to taste with pepper, and serve with lots of grated cheese.

1253

kcal

Calories

Fat

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 cups unsalted chicken stock preferably homemade, I made vegetable stock from a base-s, 3 tablespoons olive oil, 1 shallot chopped, 2 cups arborio rice Italian, and more.

Yes, Risotto With Spring Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Spring Greens

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