Total Time
50mins
Prep 50 mins
Cook 0 mins

I found this recipe on the Fresh Market website. Risotto demands a little patience, but it's well worth it.

Ingredients Nutrition

Directions

  1. In a large saucepan, cook onion in butter and olive oil over medium heat until tender. Add uncooked rice. Cook and stir about 1 minute.
  2. Meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender. Remove asparagus and set aside.
  3. Slowly add 1 cup of hot broth to the rice mixture, stirring constantly. Cook and stir until liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. Repeat with the wine. The rice should be creamy and barely firm; it should take about 30 minutes to get to this point.
  4. Stir in the 1/3 cup cheese and remove from heat. Stir in prosciutto and asparagus and serve.

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