Green Eggs and Ham Risotto

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A greenish puree of peas, spinach and parsley is liable for the risotto’s cheerful color.

Quail eggs are much wide disposable these days astatine ample supermarkets, including Whole Foods, but if you can’t find them, the recipe’s writer says it’s amended to permission them retired alternatively than substitute chickenhearted eggs, whose yolks are larger and volition overpower the remainder of the dish. If you are acrophobic astir immoderate hazard progressive successful eating earthy eggs, permission them out.

Ingredients

measuring cup

Servings: 4-6

For the puree

1/2 cupful frozen/defrosted peas
1/2 cupful frozen/defrosted spinach
1/2 cupful packed flat-leaf parsley leaves
Water (optional)

For the risotto

2 ounces thinly sliced Serrano ham, for garnish
Canola oregon grapeseed oil, for frying
3 tablespoons extra-virgin olive oil
1 ample onion, chopped into tiny dice
2 tablespoons minced garlic
2 cups arborio oregon carnaroli rice
1 cupful adust achromatic wine
6 cups no-salt-added chickenhearted broth, heated
6 tablespoons (3/4 stick) unsalted butter, chopped into pieces, astatine country temperature
1 cupful frozen peas
1 1/4 ounces Parmigiano-Reggiano cheese, grated (1/3 cup), positive much for optional garnish
1/4 spoon kosher salt
Chopped caller chives, for garnish (optional)
1 lemon, chopped into 4 to 6 wedges
4 to 6 quail eggs, for garnish (see headnote)

Nutritional Facts

Per serving (based connected 6)

Calories
540
Fat
22 g
Saturated Fat
9 g
Carbohydrates
68 g
Sodium
270 mg
Cholesterol
35 mg
Protein
15 g
Fiber
4 g
Sugar
6 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “The Good Fork Cookbook,” by Sohui Kim with Rachel Wharton (Abrams, 2016).

Tested by Bonnie S. Benwick.

Published January 8, 2017

Updated March 15, 2026