Asparagus and Leek Risotto with Prosciutto Recipe

Name: Asparagus and Leek Risotto with Prosciutto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces; 5 cups canned low-salt chicken broth; 3 tablespoons butter; 1 tablespoon olive oil; 1 cup thinly sliced leek (white and pale green parts only); 1 1/2 cups arborio rice or medium-grain white rice; 1/2 cup dry white wine; 2 ounces prosciutto, minced (about 1/4 cup); 3 tablespoons freshly grated Parmesan cheese; 2 tablespoons chopped fresh parsley

Servings: persons

1
Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes.
2
Drain.
3
Transfer asparagus to bowl of ice water to cool.
4
Drain.Bring broth to boil in medium saucepan.
5
Reduce heat to very low; cover and keep warm.
6
Meanwhile, melt butter with oil in heavy large saucepan over medium heat.
7
Add leek and saute until tender, about 5 minutes.
8
Add rice and stir 2 minutes.
9
Add wine and simmer until absorbed, stirring constantly, about 5 minutes.
10
Add 1/2 cup hot chicken broth.
11
Reduce heat and simmer until absorbed, stirring frequently.
12
Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes.
13
Add asparagus and stir until heated through, about 2 minutes.
14
Remove from heat.
15
Stir in prosciutto, Parmesan and parsley.
16
Season with salt and pepper and serve.

927

kcal

Calories

Fat

Carbs

105

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces, 5 cups canned low-salt chicken broth, 3 tablespoons butter, 1 tablespoon olive oil, and more.

Yes, Asparagus and Leek Risotto with Prosciutto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Asparagus and Leek Risotto with Prosciutto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions