Green Summer Risotto

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2 tablespoons olive oil

1 cup sliced scallions

1 diced celery stalk

1/4 teaspoon each salt and pepper

1 cup Arborio rice

1/2 cup dry vermouth

2 1/2 cups chicken broth

1 (5-ounce) package baby spinach

2 cups fresh peas

2 cups chicken broth

2 tablespoons fresh chopped mint

1 teaspoon lemon zest

1 tablespoon lemon juice

1 cup grated Parmesan cheese

2 ounces sliced prosciutto

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