Asparagus and crispy prosciutto risotto recipe

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  • Serves 6

Ingredients

500g asparagus spears
12 prosciutto slices
Olive oil for cooking
1.5 litres (6 cups) hot chicken or vegetable stock
1 onion, finely diced
1 carrot, finely diced
1 leek, thinly sliced
2 garlic cloves, crushed
500g arborio rice
250ml (1 cup) dry white wine
100g parmigiano reggiano, grated
100g butter, diced
2 tbsp chopped parsley
Salt and freshly ground black pepper
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Preparation

Snap off the ends of the asparagus spears and cut the tips into 3cm pieces. Blanch 3–4 minutes in boiling water and refresh.

Heat a heavy-based frying pan, add a splash of olive oil and cook prosciutto until crispy. Drain on absorbent paper and set aside.

Place stock in a saucepan and bring to a gentle simmer. Heat another large heavy-based pan over medium heat. Add oil, onion, carrot, leek and garlic until soft. Add rice and stir to coat with oil, cook briefly. Add wine and stir until absorbed into the rice. Begin adding the stock; enough to just cover the rice at first and then a ladleful at a time as the stock is absorbed, lowering the heat if needed. Stir well with each addition.

The rice is cooked when each grain has a little firmness in the centrekeep adding stock until this stage is reached, approx 15–20 minutes. Stir in the asparagus pieces, remove from the heat, add parmigiano reggiano, butter and parsley and stir until well mixed.

Season to taste, spoon into a serving bowl, top with crispy prosciutto and serve immediately.

If you enjoyed this Asparagus and crispy prosciutto risotto recipe then browse more and our most popular hainanese chicken rice recipe.

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