Risotto With Parmigiano, Prosciutto and Asparagus

“For Zaar World Tour - Italy. Recipe source: local newspaper”
READY IN:
40mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a saucepan over medium heat bring broth to a simmer.
  2. In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
  3. Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
  4. Stir in rice, cook for 5 minutes, stirring to coat rice.
  5. 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.
  6. Stir in asparagus during the last 5 minutes of cooking.
  7. Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
  8. Divide among 4 bowls, topping each serving with Prosciutto.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: