Asparagus and Prosciutto Risotto

You may use more or less prosciutto, according to your taste for this recipe.

• 1 pound asparagus (about 16 spears)
• 3 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 2 cups risotto rice (arborio or carnaroli )
• 6 cups chicken or vegetable stock, heated until hot
• 3 tablespoons butter
• 1/4 cup grated parmesan
• 1/4 cup finely chopped flat-leafed parsley
• 3 tablespoons chopped prosciutto
• Salt & freshly milled black pepper to taste

METHOD

Trim the asparagus, cut off the tips and discard. Chop stalks into 1 inch pieces, with tips kept separate. Blanch spears without tips in boiling salted water for 4 - 5 minutes. Remove and set aside. Blanch the tips in the same water for 3 - 4 minutes. Remove and set aside separately to be used as a garnish. Pour blanching water into stock.

Heat oil slightly in large saucepan. Stir in onion and garlic, and cook over medium-low heat until translucent, but not browned. Stir in rice and cook, stirring, for 2-3 minutes until rice is opaque. Add a 4 to 6 ounce ladleful of stock and chopped asparagus (but not the tips) to the rice and continue to cook, stirring until liquid is fully absorbed. Now stir in spears, but not tips, of the asparagus.

Continue to add ladlefuls of stock - one at a time- cooking to absorption before adding another ladleful, about 18 minutes (there may be stock left over).

When rice is tender and creamy yet still a little al dente, stir in the butter, cheese, parsley and prosciutto. Season to taste with salt and pepper. Put in serving bowl, garnishing with reheated asparagus tips.

Serves: 6 - 8

back to Easter recipes      back to asparagus article - more recipes      how to make risotto - article and lots of recipes

top of page