Spring Risotto With Asparagus |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Risotto demands a little patience, but it's well worth it. Ingredients:
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 white 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 |
Directions:
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.
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