Risotto With Parmigiano, Prosciutto And Asparagus Recipe

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

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

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.

No additional tips available.

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

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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.

Risotto With Parmigiano, Prosciutto And Asparagus

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