Green Summer Risotto

• 2 tablespoons olive oil
• 1 cup sliced scallions
• 1 diced celery stalk
• 1/4 teaspoon each salt and pepper
• 1 cup Arborio rice
• 1/4 teaspoon each salt and pepper
• 1/2 cup dry vermouth
• 2 1/2 cups chicken broth
• 1 (5-ounce) package baby spinach
• 2 cups fresh peas
• 2 cups chicken broth
• 2 tablespoons fresh chopped mint
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 1 cup grated Parmesan cheese
• 2 ounces sliced prosciutto

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. Add rice, and stir for 2 minutes or until opaque. Season with 1/4 teaspoon each salt and pepper. Add vermouth, and cook for 2 minutes or until absorbed. 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. Serve.

olive oil, scallions, celery stalk, salt, arborio rice, salt, chicken broth, baby spinach, fresh peas, chicken broth, mint, lemon zest, lemon juice, parmesan cheese

Taken from www.myrecipes.com/recipe/green-summer-risotto (may not work)