Categories: Side Dish

Ingredients

• 2 tablespoons olive oil
• 1 cup sliced scallions
• 1 diced celery stalk
• 1/4 teaspoon each salt and pepper
• 1 cup Arborio rice
• 1/2 cup dry vermouth
• 2 1/2 cups chicken broth
• 5 oz. package baby spinach
• 2 cups fresh peas
• 2 more cups broth
• 2 tablespoons fresh mint
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup grated parmesan cheese
• 2 oz. sliced prosciutto

Directions

1. Heat 2 tablespoons olive oil in a saucepan over medium heat; add 1 cup sliced scallions, 1 diced celery stalk, and 1/4 teaspoon each salt and pepper. Cook until tender. Add 1 cup Arborio rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon salt and pepper. Add half cup dry 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 prosciutto. Serve.

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