Risotto With Parmigiano, Prosciutto And Asparagus

Risotto With Parmigiano, Prosciutto And Asparagus


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.

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Nutrition

Ingredients