Green Vegetable Risotto
Ingredients
- 2 tablespoons olive oil
- 2 leeks, sliced
- 2 cups sliced brussels sprouts (about 14)
- ¼ teaspoon each salt and pepper
- 1 cup Arborio rice
- ¼ teaspoon each salt and pepper
- 1 cup dry white wine
- 4 cups fat-free lower sodium chicken broth, warmed
- 1 (10-oz) package of baby kale
- 2 cups frozen shelled edemame, thawed
- The zest of one lemon
- The juice of one lemon
- 1 cup grated Parmesan cheese
- 2 ounces sliced prosciutto
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