Asparagus and Prosciutto Risotto

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Risotto’s characteristic creaminess is due to the high starch content of short grain rice, such as Arborio.

Makes 6 servings (8 cups)
Total time: 1 hour

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  • 6

Ingredients

  • FOR THE ASPARAGUS, TOSS:
  • 1 bunch fresh asparagus (1 lb.), trimmed
  • 2 Tbsp. olive oil
  • Salt and black pepper
  • FOR THE RISOTTO, MELT:
  • 3 Tbsp. unsalted butter, divided
  • 3 oz. sliced prosciutto, diced
  • 1/2 cup minced onion
  • 2 cups dry Arborio rice
  • STIR IN:
  • 1/2 cup dry white wine
  • 6 –7 cups low-sodium chicken broth, warmed
  • 1 cup grated Parmesan

Preparation

Step 1

Preheat oven to 450°.

For the asparagus, toss asparagus with oil on a baking sheet; season with salt and pepper. Roast asparagus 10 minutes, then chop into bite-sized pieces.

For the risotto, melt 2 Tbsp. butter in a sauté pan over medium heat. Add prosciutto and cook until crisp, 4–5 minutes; transfer to a paper towel-lined
plate. Add rice to sauté pan and cook until each grain of rice is coated in oil and transparent, 3 minutes. Stir in wine and cook until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments, cooking
until it’s absorbed before adding next, and until risotto is al dente,
40–45 minutes.

Off heat, stir in remaining 1 Tbsp. butter until melted. Stir in Parmesan and asparagus; top risotto with prosciutto.

Per serving: 507 cal; 19g total fat (9g sat); 46mg chol; 772mg sodium; 57g carb; 5g fiber; 21g protein

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