Green risotto with prosciutto

Green spinach & lemon risotto with crispy prosciutto

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(13 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Serves 2

Our vibrant green spinach risotto with crispy strips of prosciutto makes an indulgent dinner for two. It's fresh and full of spring flavours

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal701
  • fat30g
  • saturates9g
  • carbs65g
  • sugars3g
  • fibre7g
  • protein32g
  • salt3g
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Ingredients

  • 750ml warm vegetable stock or chicken stock
  • 100g spinach
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • small bunch parsley
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 slices prosciutto
    Prosciutto

    Prosciutto

    proh-shoo-toe

    Prosciutto is sweet, delicate ham intended to be eaten raw. The word 'prosciutto' is the…

  • 10g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 1 thyme sprig, leaves picked
  • 1 leek, the white part finely chopped (freeze the green part to use in stock)
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 1 large garlic clove, finely chopped
  • 150g arborio risotto rice
  • 75ml dry white wine or vermouth
  • 20g parmesan, grated plus extra to serve
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 2 tbsp double cream (optional)
  • whole nutmeg, for grating

Method

  1. Pour the stock into a saucepan and bring to the boil. Blanch the spinach and parsley in the stock for 30 seconds until wilted and bright green, then remove with a slotted spoon and leave to cool for a moment. Turn the stock down to a low heat. Squeeze out any excess water from the spinach and parsley, then tip into a food processor or mini chopper. Add 2 tbsp of the olive oil and 1 tbsp water, then blitz to a fine purée and set aside.

  2. Heat the remaining oil in a large non-stick frying pan or skillet and fry the prosciutto until crisp. Transfer the prosciutto to a plate covered with kitchen paper and set aside. Put half the butter, the thyme leaves, leek and garlic in the frying pan and season. Scrape up any crisp bits left over from the prosciutto and fry gently for a few mins over a medium heat until the leek is softened and aromatic but not browning. Add the rice, stirring to coat in the garlic mix, and cook for 2 mins until turning translucent, then pour in the wine and cook for another 2 mins until evaporated. Add one ladleful of the warm stock and cook until absorbed, stirring continuously.

  3. Continue this process one ladleful at a time for 20-30 mins, stirring constantly, until the rice is creamy but still retaining a little bite and without a chalky core. Remove the pan from the heat and stir through the remaining butter, the parmesan, most of the lemon zest, the lemon juice and cream (if using). Stir through the spinach purée, then season well with a little freshly grated nutmeg. Divide between two plates, top with the crisp prosciutto and sprinkle over a little more parmesan and lemon zest.

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Comments, questions and tips

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Sophiehendo
6th Jun, 2019
5.05
This was absolutely delicious. My only quibble is that the volume of stock stated in the recipe really isn’t enough - about 900ml did the job. Other than that, so lovely (and the colour is fantastic). I’d say the butter and cream at the end could be omitted, but I’m glad I kept them in!
Louis Priday's picture
Louis Priday
22nd Apr, 2019
5.05
Really impressed, I think this will become a regular. Used a little less lemon as we didn't want it to be too strong but found it added such a nice flavour to it. Didn't have fresh herbs or nutmeg either but was fine with dried. Used the cream but I am sure it'd be tasty without so next time will leave it out and compare! Prosciutto is such a nice treat on the top too, would usually just have bacon with things like this, but definitely recommend forking out for some prosciutto.
ruthmary
21st Mar, 2019
5.05
Lovely risotto, easy to make. I substituted half fat creme fraiche for the cream. Gluten free as well!!
mrswhiplash's picture
mrswhiplash
18th Mar, 2019
5.05
Excellent- easy to make and great for a mixed supper with vegetarians and meat eaters. I grilled my prosciutto so the rice and meat could remain separate. It would be good for Vegans too as the cream and butter are easy to substitute.
pinkhevs
13th Mar, 2019
5.05
This dish was delicious! I found it a little too salty, so I think the one small change I would make would be to cook the risotto in a separate pan, rather than use the one that I cook the prosciutto in. I didn't add the cream - it doesn't need it but I'm sure it would be extra special with it. I didn't have fresh parsley or thyme but used dried.
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