Asparagus risotto with peas and prosciutto

Asparagus risotto with peas and prosciutto

Based on 56 ratings

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
133⅓ g
Arborio rice
333⅓ g
green asparagus
133⅓ g
frozen peas
73⅓ g
prosciutto
yellow onion
1⅓ cloves
garlic
13⅓ g
parsley
l
chicken stock
100 ml
dry white wine
33⅓ g
Parmesan cheese (freshly grated)
lemon (zest)
26⅔ g
butter
ice for ice bath
salt
pepper
Parmesan cheese for serving
MetricImperial

Utensils

cutting board, knife, medium saucepan, large bowl, paper towel, Dutch oven, ladle, fine grater

How-To Videos

how-to-prepare-garlic

How to prepare garlic

how-to-prepare-green-asparagus

How to prepare green asparagus

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal865
Fat40 g
Protein46 g
Carb69 g
  • Step 1/4

    Roughly chop asparagus and separate stalks. Finely chop onions, garlic, and parsley; cut Prosciutto into strips.
    • 333⅓ g green asparagus
    • yellow onion
    • 1⅓ cloves garlic
    • 13⅓ g parsley
    • 73⅓ g prosciutto
    • cutting board
    • knife

    Roughly chop asparagus and separate stalks. Finely chop onions, garlic, and parsley; cut Prosciutto into strips.

  • Step 2/4

    Bring stock to a boil, then add asparagus stalks and cook for approx. 2 - 3 min. Remove asparagus with a slotted spoon and transfer to an ice bath. Drain and set aside on a paper towel-lined plate. Repeat with tips.
    • l chicken stock
    • ice for ice bath
    • medium saucepan
    • large bowl
    • paper towel

    Bring stock to a boil, then add asparagus stalks and cook for approx. 2 - 3 min. Remove asparagus with a slotted spoon and transfer to an ice bath. Drain and set aside on a paper towel-lined plate. Repeat with tips.

  • Step 3/4

    Heat oil in Dutch oven, then add onion and a pinch of salt. Cook for a few minutes until tender, then add garlic, rice, and prosciutto. Continue to cook, stirring often, until rice grains begin to crackle, approx. 2 min. Add wine and continue to stir until absorbed by rice. Add a ladleful of stock (enough so that it just covers rice). The stock should come to a slow simmer. Cook, stirring often, until liquid is almost absorbed, then add another ladleful or two of stock. When not stirring, cover partially with lid to prevent too much liquid from evaporating.
    • 133⅓ g Arborio rice
    • 100 ml dry white wine
    • salt
    • Dutch oven
    • ladle

    Heat oil in Dutch oven, then add onion and a pinch of salt. Cook for a few minutes until tender, then add garlic, rice, and prosciutto. Continue to cook, stirring often, until rice grains begin to crackle, approx. 2 min. Add wine and continue to stir until absorbed by rice. Add a ladleful of stock (enough so that it just covers rice). The stock should come to a slow simmer. Cook, stirring often, until liquid is almost absorbed, then add another ladleful or two of stock. When not stirring, cover partially with lid to prevent too much liquid from evaporating.

  • Step 4/4

    When rice is almost al dente, add asparagus, peas, and another ladleful or two of stock. Continue adding stock slowly and stirring for approx. 10 min. or so, until rice is al dente. Add half a ladle more of stock, sprinkle Parmesan over rice, and add some black pepper and butter; do not stir. Cover with lid for approx. 2 min. or until butter and Parmesan are mostly melted. Give rice a good stir and remove from heat. It should be creamy and cohesive. Serve right away, topped with more Parmesan cheese and parsley.
    • 133⅓ g frozen peas
    • 33⅓ g Parmesan cheese (freshly grated)
    • lemon (zest)
    • 26⅔ g butter
    • black pepper
    • Parmesan cheese for garnish
    • fine grater

    When rice is almost al dente, add asparagus, peas, and another ladleful or two of stock. Continue adding stock slowly and stirring for approx. 10 min. or so, until rice is al dente. Add half a ladle more of stock, sprinkle Parmesan over rice, and add some black pepper and butter; do not stir. Cover with lid for approx. 2 min. or until butter and Parmesan are mostly melted. Give rice a good stir and remove from heat. It should be creamy and cohesive. Serve right away, topped with more Parmesan cheese and parsley.

  • Enjoy your meal!

    Asparagus risotto with peas and prosciutto

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