Risotto With Parmigiano, Prosciutto and Asparagus
- Ready In:
- 40mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 5 cups chicken broth
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1⁄4 cup onion, minced
- 1 garlic clove, minced
- 1 1⁄4 cups short-grain rice (such as Arborio)
- 1 lb asparagus, trimmed and cut into 1-inch pieces
- 1⁄2 cup parmigiano-reggiano cheese, grated
- 1⁄4 teaspoon salt
- 4 slices prosciutto, julienned
directions
- In a saucepan over medium heat bring broth to a simmer.
- In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
- Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
- Stir in rice, cook for 5 minutes, stirring to coat rice.
- Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.
- Stir in asparagus during the last 5 minutes of cooking.
- Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
- Divide among 4 bowls, topping each serving with Prosciutto.
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RECIPE SUBMITTED BY
<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>