Green spinach & lemon risotto with crispy prosciutto
Nutrition and extra info
Nutrition: per serving
Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Prosciutto is sweet, delicate ham intended to be eaten raw. The word ‘prosciutto’ is the…
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
Like garlic and onion, leeks are a member of the allium family, but have their own distinct…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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.
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.
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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