Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2149.38 Kcal (8999 kJ) | ||
| Calories from fat | 575.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 63.9g | 98% | |
|---|---|---|---|
| Cholesterol | 127.69mg | 43% | |
| Sodium | 8281.46mg | 345% | |
| Potassium | 2753.03mg | 59% | |
| Total Carbs | 238.5g | 79% | |
| Sugars | 22.14g | 89% | |
| Dietary Fiber | 24.67g | 99% | |
| Protein | 88.43g | 177% | |
| Vitamin C | 233.7mg | 390% | |
| Vitamin A | 1.5mg | 49% | |
| Iron | 183.4mg | 1019% | |
| Calcium | 1437.1mg | 144% | |
| Amount Per 100 g | |||
| Calories | 100.8 Kcal (422 kJ) | ||
| Calories from fat | 26.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 98% | |
|---|---|---|---|
| Cholesterol | 5.99mg | 43% | |
| Sodium | 388.39mg | 345% | |
| Potassium | 129.12mg | 59% | |
| Total Carbs | 11.19g | 79% | |
| Sugars | 1.04g | 89% | |
| Dietary Fiber | 1.16g | 99% | |
| Protein | 4.15g | 177% | |
| Vitamin C | 11mg | 390% | |
| Vitamin A | 0.1mg | 49% | |
| Iron | 8.6mg | 1019% | |
| Calcium | 67.4mg | 144% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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