Roasted Asparagus Risotto Recipe

Name: Roasted Asparagus Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 thin slices prosciutto; 2 pounds fresh asparagus, cut into 1-inch pieces; 5-1/2 to 6 cups reduced-sodium chicken broth; 1 shallot, chopped; 2 garlic cloves, minced; 2 teaspoons olive oil; 2 cups uncooked arborio rice; 1/2 cup white wine; 1/2 teaspoon pepper; 1 cup grated Parmesan cheese

Servings: persons

1
Place asparagus in an ungreased 15-in. x 10-in. x 1-in.
2
. Bake, uncovered at 400u00b0 until crisp- tender, stirring occasionally, 20-25 minutes.
3
Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400u00b0 until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus.
4
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, pepper and salt. Cook and stir until all of the liquid is absorbed.
5
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.
6
Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

789

kcal

Calories

Fat

100

Carbs

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

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: 12 thin slices prosciutto, 2 pounds fresh asparagus, cut into 1-inch pieces, 5-1/2 to 6 cups reduced-sodium chicken broth, 1 shallot, chopped, and more.

Yes, Roasted Asparagus Risotto 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!

Roasted Asparagus Risotto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions