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Green Spinach & Lemon Risotto with Crispy Prosciutto
Ingredients
  • 750ml warm vegetable stock or chicken stock
  • 100g spinach
  • small bunch parsley
  • 3 tbsp olive oil
  • 4 slices prosciutto
  • 10g butter
  • 1 thyme sprig, leaves picked
  • 1 leek, the white part finely chopped (freeze the green part to use in stock)
  • 1 large garlic clove, finely chopped
  • 150g arborio risotto rice
  • 75ml dry white wine or vermouth
  • 20g parmesan, grated plus extra to serve
  • ½ lemon, zested and juiced
  • 2 tbsp double cream (optional)
  • whole nutmeg, for grating
Steps
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