Asparagus Risotto

June 8, 2013

I really, really enjoy asparagus. I had some risotto this past weekend, and I remembered how much I like risotto (especially when it is well made and extra creamy). This takes a little time to put together, but it is still rather simple. You will be best off making sure all your prep is done before starting. This will let you focus on stirring the risotto, which is what will make it extra yummy. If you wanted this to be vegetarian, just use vegetable broth and skip the prosciutto.
20130520 Asparagus Risotto
You will need:
  • 4 oz prosciutto, chopped
  • 1 lb asparagus, trimmed and sliced on an angle
  • 1/4 c chopped fresh chives (~1/2 a package)
  • 2 T chopped fresh parsley
  • 1 t dried thyme
  • 1 t cracked pepper
  • 2 T unsalted butter
  • 1/2 small onion, diced
  • 1 c arborio rice
  • 1/3 c white wine
  • 3 1/2 c low-sodium chicken broth
  • 1 c grated Parmesan cheese
  • 1/3 c mascarpone cheese

Then you will…

  1. Heat a nonstick skillet over medium heat. Add the prosciutto and cook until crispy. Remove from the pan and allow to cool on a paper towel.
  2. In a small skillet, add about an inch of water. Add the asparagus. Bring to a light boil for about 2 minutes, until the asparagus is crisp tender. Strain and shock with cold water to stop cooking.
  3. In a small bowl, combine the chives with the parsley, thyme and pepper.
  4. Add the butter and the onions. Saute until they are tender, about three minutes.
  5. Add the rice and saute while stirring for another three minutes.
  6. Add the wine and cook while stirring until the wine is evaporated.
  7. Stir in 1/2 cup of the broth and stir until absorbed. Repeat with remaining broth, adding it in 1/2-cup batches. You want the liquid to get absorbed and the rice to be tender and creamy. This will take about 20-25 minutes.
  8. Remove the rice from the heat.
  9. Add the Parmesan, mascarpone and herb mixture to the rice. Stir continuously until well mixed and creamy.
  10. Stir in the prosciutto and asparagus.
  11. Enjoy with the leftover white wine!

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