RISOTTO WITH PARMIGIANO, PROSCIUTTO AND ASPARAGUS

Risotto With Parmigiano, Prosciutto and Asparagus image

Provided by ellie_

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

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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

Steps:

In a saucepan over medium heat bring broth to a simmer.
In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.
Stir in onion and saute for 5 minutes. Add garlic and saute another minute.
Stir in rice, cook for 5 minutes, stirring to coat rice.
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.
Stir in asparagus during the last 5 minutes of cooking.
Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.
Divide among 4 bowls, topping each serving with Prosciutto.

Nutrition Facts : Calories 424.3, Fat 14.2, SaturatedFat 6.5, Cholesterol 22.5, Sodium 1326.8, Carbohydrate 56.9, Fiber 4.2, Sugar 2.8, Protein 16.8