Spinach and Scallion Risotto

sweetpaulmag.com
Serves 4
Ingredients

• 2 tablespoons olive oil
  
• 2 tablespoons butter
  
• 1 red onion, finely chopped
  
• 4 scallions, thinly sliced
  
• 1 1/2 cup Arborio rice
  
• juice from 1/4 lemon
  
• 4 1/2 cups good quality canned chicken stock, heated
  
• 1 large bunch fresh spinach, cut in thin strips
  
• 2 tablespoons butter
  
• 3/4 cup grated parmesan
  
• salt
  
• pepper
  
• 4 slices prosciutto
  

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Preparation​

1. Heat oil and butter in a saucepan over medium heat.
2. Sauté onions and scallions until tender, add rice, cook, stirring until well coated.
3. Add lemon juice, cook 1 minute.
4. Add 1 cup of stock, cook, stirring frequently, until absorbed.
5. Continue adding broth, 1 cup at a time, stirring until most of the liquid has been absorbed.
6. This takes about 20 minutes.
7. The rice should be al dente, creamy but with a little more hard center.
8. Add spinach and stir.
9. Remove from heat, stir in butter and parmesan.
10. Taste with salt and pepper.
11. Serve with the prosciutto that has been fried crispy in the oven.

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