Risotto With Parmigiano, Prosciutto And Asparagus

Name: Risotto With Parmigiano, Prosciutto And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups chicken broth; 1 tablespoon olive oil; 2 tablespoons butter, divided; 1/4 cup onion, minced; 1 garlic clove, minced; 1 1/4 cups short-grain rice (such as Arborio); 1 lb asparagus, trimmed and cut into 1-inch pieces; 1/2 cup parmigiano-reggiano cheese, grated; 1/4 teaspoon salt; 4 slices prosciutto, julienned

Servings: persons

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.

909

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: 5 cups chicken broth, 1 tablespoon olive oil, 2 tablespoons butter, divided, 1/4 cup onion, minced, and more.

Yes, Risotto With Parmigiano, Prosciutto And Asparagus 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!