Creamy Lemon Spinach Risotto with Crispy Prosciutto
Sometimes, you just crave a big bowl of creamy risotto. Or am I the only one?
The added elements of the Parmesan rind, lemon slices, fresh spinach and bone broth really make it all the better.
Parmesan rind makes it even more creamy and salty (just remember to remove it at the end) and lemon really makes it perfect for Spring. The fresh spinach adds a bit of a bite and adding something green is always a good idea too! The bone broth is rich and gives the rice tons of flavor.
I just can’t get enough of it.
Not sure about adding lemon.
Two options:
Add in zest from 1/2 a lemon at the end for just the right about a bright fresh lemon flavor.
or
leave it out completely.
Did you make this recipe? Take a picture and tag me @whitesparrowfoodco or #whitesparrowfoodco I’d love to hear what you thought of the recipe!
Creamy Lemon Spinach Risotto with Crispy Prosciutto
- Total Time: 30 minutes
- Yield: 4-6 1x
- Diet: Gluten Free
Ingredients
- 2 tablespoons olive oil
- 4 tablespoons butter, divided in half
- 1 shallot, minced
- salt and black pepper (or white pepper, if you don’t want to see the specks)
- 1/2 lemon, sliced and then quarter the slices
- 1–2 inch Parmesan rind
- 1 1/2 cups Arborio rice
- 1 cup white wine
- 4 1/2 cups bone broth, warmed
- 1 large handful fresh spinach, rinsed and trimmed
- 4–6 slices prosciutto
- 1 heaping cup grated Parmesan cheese (plus more for garnish)
Instructions
- Heat a skillet with side up over medium heat. Melt together the olive oil and 2 tablespoons butter with the shallot. Sauté for 2 minutes.
- Add in a pinch of each salt and pepper, lemon slices, Parmesan rind and Arborio rice. Stir to coat the rice with the oil and butter mixture. Cook for 1 minute to toast the rice slightly.
- Turn the heat to low. Pour in the wine and stir to combine. When the wine has absorbed, add in 1 cup of warmed bone broth. Stir every 30 seconds or so. When the liquid is absorbed, add in another 1 cup of bone broth. Repeat this until the rice is al dente and there is still a little bit of liquid in the pan. Turn the heat off.
- Meanwhile, to crisp up the prosciutto heat a skillet up over high heat. When the pan is hot, add the slices of prosciutto by separating them into an even layer and leaving a little bit of room between them. Let them cook for 2-3 minutes. Flip over and turn the heat off. Let sit until ready to serve.
- To finish the risotto, remove the Parmesan rind and discard. Stir in the spinach, Parmesan cheese and remaining 2 tablespoons butter. Sprinkle with extra cheese on top and a sprinkle of each salt and pepper. Serve at once.
Notes
Add in 1/2 cup of bone broth at the end to make it extra creamy.
- Prep Time: 5
- Cook Time: 25
- Category: dinner
- Method: stove-top
- Cuisine: Italian
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