ASPARAGUS & PROSCIUTTO RISOTTO

Asparagus & Prosciutto Risotto image

Number Of Ingredients 9

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1 pound Fresh asparagus, trimmed
2 tablespoon Olive oil
3 tablespoon Unsalted butter, divided
4 ounces sliced prosciutto, diced
1/2 cup Onion, minced
2 cups Arborio rice
1/2 cup Dry white wine
7 cups Low sodium chicken or vegetable broth
1 cup Grated Parmesan

Steps:

Preheat oven to 450.
Toss asparagus with oil on a baking sheet; season with salt and pepper. Roast asparagus 10 minutes, then chop into bite-sized pieces.
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 the 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 to 45 minutes.
Off heat, stir in the remaining tablespoon of butter until melted. Stir in Parmesan and asparagus; top risotto with prosciutto.