Spring Risotto With Asparagus

1. 1

   In a large saucepan, cook onion in butter and olive oil over medium heat until tender.

2. 2

   Add uncooked rice.

3. 3

   Cook and stir about 1 minute.

4. 4

   Meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender.

5. 5

   Remove asparagus and set aside.

6. 6

   Slowly add 1 cup of hot broth to the rice mixture, stirring constantly.

7. 7

   Cook and stir until liquid is absorbed.

8. 8

   Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed.

9. 9

   Repeat with the wine.

10. 10

    The rice should be creamy and barely firm; it should take about 30 minutes to get to this point.

11. 11

    Stir in the 1/3 cup cheese and remove from heat.

12. 12

    Stir in prosciutto and asparagus and serve.

No additional tips available.