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. ---------------------------------------------------------------------------
Nutrition
Ingredients
