Risotto With Parmigiano, Prosciutto and Asparagus

Name: Risotto With Parmigiano, Prosciutto and Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
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

(1)

Recipe by ellie_

For Zaar World Tour - Italy. Recipe source: local newspaper

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READY IN: 40mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

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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