| Yield | |
|---|---|
| Source | Cuisine at Home, April 2011 |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | Cuisine at Home, April 2011 |
| Prep time | 1 hour |
| 6 | Cup | Chicken Broth |
| 3 | Ounce | Prosciutto (diced) |
| 2 | Tablespoon | Olive Oil |
| 1 | Pound | Asparagus (trimmed, cut into 1-inch pieces) |
| 1 | Tablespoon | Shallots (minced) |
| 2 | Teaspoon | Garlic (minced) |
| 1 1⁄2 | Cup | Arborio Rice |
| 1⁄2 | Cup | White Wine |
| 2 | Cup | Spinach (chopped) |
| 1 | Cup | Frozen Peas (thawed) |
| 2 | Tablespoon | Chives (chopped) |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
| Dash | Salt | |
| Dash | Ground Black Pepper |
1.For the brodo, simmer broth in a saucepan over medium heat.
2.For the risotto, cook prosciutto in 1 tablespoon oil in a large saute pan over medium heat until crisp, 3-5 minutes; remove and set aside. Add asparagus to pan; saute until tender, 5 minutes, then remove and set aside.
3.Sweat shallots and garlic in remaining 1 tablespoon oil until translucent, 3 minutes.
4.Stir in rice and saute until each grain is coated in oil.
5.Deglaze the pan with wine and stir until completely absorbed, 1-2 minutes. Add brodo to the pan in 1/2-cup increments; simmer and stir frequently until each addition is almost completely absorbed before adding the next, about 45 minutes total. Stir in asparagus, spinach, peas, chives, and Parmesan. Season with salt and pepper; top with prosciutto.