Spinach and Lemon Risotto with Crispy Prosciutto
Risotto time! As usual I let my fridge dictate my dinner. I had some leftover spinach, so I opted for a spinach risotto. Rich and creamy, but also green and healthy :)
Ingredients (serves 2):
100g spinach
small bunch of parsley
750mL vegetable stock
150g arborio rice 4 slices of prosciutto
4 slices of prosciutto
the white of 1 leek, chopped
1/2 lemon, zested and then juiced
1 shallot, chopped
1 large clove garlic, minced
20g parmesan cheese, plus some to garnish
10g butter
3 tablespoons olive oil
2 tablespoons cream (optional
dash of white wine (optional)
1 whole nutmeg seed, for grating (fresh nutmeg is tastier than the pre-grated versions)
Instructions:
1. Pour the vegetable stock in a saucepan and bring to a boil. Add the spinach and parsley for 30 seconds until wilted, then remove using a slotted spoon. Set aside and let cool, while you turn down the heat of the stock. Take the cooled spinach/parsley mixture, add 2 tablespoons olive oil and 1 tablespoon water, and blend to a fine puree
2. Heat 1 tablespoon olive oil in a skillet and add the prosciutto, frying until crispy. Remove it from the pan and set aside on a plate covered with kitchen towel (to allow the grease to leak out).
3. Add half of the butter, thyme leaves, shallot, the white parts of the leek and the garlic to the skillet. Fry gently for a few minutes until the leek and shallot have softened but not browned, then add the arborio rice. Stir it to coat it in the mix and fry for 2 minutes or so. If you use wine, add it now and evaporate it over medium-high heat. Then add the stock, 1 ladle at a time, until all the rice is creamy but still retains a bit of a bite (this should take about 20-30 minutes).
4. Add the remaining butter, parmesan, most of the lemon zest (save a little to garnish), lemon juice and cream and stir through. Then stir through the spinach puree. Season with freshly grated nutmeg.
5. To serve, divide over two plates, top with the crispy prosciutto, a bit of grated parmesan and lemon zest. Bon appetit!
Ingredients (serves 2):
100g spinach
small bunch of parsley
750mL vegetable stock
150g arborio rice 4 slices of prosciutto
4 slices of prosciutto
the white of 1 leek, chopped
1/2 lemon, zested and then juiced
1 shallot, chopped
1 large clove garlic, minced
20g parmesan cheese, plus some to garnish
10g butter
3 tablespoons olive oil
2 tablespoons cream (optional
dash of white wine (optional)
1 whole nutmeg seed, for grating (fresh nutmeg is tastier than the pre-grated versions)
Instructions:
1. Pour the vegetable stock in a saucepan and bring to a boil. Add the spinach and parsley for 30 seconds until wilted, then remove using a slotted spoon. Set aside and let cool, while you turn down the heat of the stock. Take the cooled spinach/parsley mixture, add 2 tablespoons olive oil and 1 tablespoon water, and blend to a fine puree
2. Heat 1 tablespoon olive oil in a skillet and add the prosciutto, frying until crispy. Remove it from the pan and set aside on a plate covered with kitchen towel (to allow the grease to leak out).
3. Add half of the butter, thyme leaves, shallot, the white parts of the leek and the garlic to the skillet. Fry gently for a few minutes until the leek and shallot have softened but not browned, then add the arborio rice. Stir it to coat it in the mix and fry for 2 minutes or so. If you use wine, add it now and evaporate it over medium-high heat. Then add the stock, 1 ladle at a time, until all the rice is creamy but still retains a bit of a bite (this should take about 20-30 minutes).
4. Add the remaining butter, parmesan, most of the lemon zest (save a little to garnish), lemon juice and cream and stir through. Then stir through the spinach puree. Season with freshly grated nutmeg.
5. To serve, divide over two plates, top with the crispy prosciutto, a bit of grated parmesan and lemon zest. Bon appetit!
Comments
Post a Comment