Informations supplémentaires
35 min.
|
569 kcal
|
easy
|
|
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.
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
9%
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