Green Summer Risotto

Ingredients

• 1 cup arborio rice 
• 5 ounce baby spinach 
• 1  celery stalk diced
• 2 cups chicken broth 
• 2.5 cups chicken broth 
• 0.5 cup vermouth dry
• 2 tablespoons mint leaves fresh chopped
• 2 cups peas fresh
• 1 tablespoon juice of lemon 
• 1 teaspoon lemon zest 
• 2 tablespoons olive oil 
• 1 cup parmesan cheese grated
• 2 ounces pancetta sliced
• 0.3 teaspoon salt and pepper 
• 1 cup scallions sliced

Equipment

• sauce pan

Directions

1. Heat olive oil in a saucepan over medium heat; add sliced scallions, diced celery, and 1/4 teaspoon each salt and pepper. Cook until tender.
2. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper.
3. Add vermouth, and cook for 2 minutes or until absorbed.
4. 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 sliced prosciutto.
5. Serve.