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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