Risotto with Prosciutto & Asparagus
Submitted by Bill Stalder
Ingredients
- 2 lbs. fresh asparagus cut into 1-inch pieces
- 12 thin slices prosciutto
- 5 1/2 -6 cups reduced-sodium chicken broth
- 1 shallot chopped
- 2 garlic cloves minced
- 2 tsp. olive oil
- 2 cups uncooked arborio rice
- 1/2 cup white wine
- 1/2 tsp. pepper
- 1 cup grated Parmesan cheese
Instructions
- Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400 degrees until crisp-tender, stirring occasionally, 20-25 minutes. Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400 degrees until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus. In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine and pepper. Cook and stir until all the liquid is absorbed. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes. Add asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.