Spring Risotto With Asparagus

Total Time: 50 mins Preparation Time: 50 mins

Ingredients

• Servings: 4
• 1/3 cup onion, finely chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1 1/2 cups arborio rice
• 2 (14 1/2 ounce) cans reduced-sodium chicken broth
• 10 -12 stalks asparagus, cut into 1-inch pieces
• 1/4 cup dry wine
• 1/3 cup imported parmesan cheese, finely shredded
• 1 1/2 ounces thinly sliced prosciutto or 1 1/2 ounces ham, cut into thin strips

Recipe

• 1 in a large saucepan, cook onion in butter and olive oil over medium heat until tender. add uncooked rice. cook and stir about 1 minute.
• 2 meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender. remove asparagus and set aside.
• 3 slowly add 1 cup of hot broth to the rice mixture, stirring constantly. cook and stir until liquid is absorbed. continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. repeat with the wine. the rice should be creamy and barely firm; it should take about 30 minutes to get to this point.
• 4 stir in the 1/3 cup cheese and remove from heat. stir in prosciutto and asparagus and serve.