Risotto With Parmigiano, Prosciutto and Asparagus

Ingredients

• 5 cups chicken broth
• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 1/4 cup onion, minced
• 1 garlic clove, minced
• 1 1/4 cups short-grain rice (such as Arborio)
• 1 lb asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup parmigiano-reggiano cheese, grated
• 1/4 teaspoon salt
• 4 slices prosciutto, julienned

Directions

1. 1

   In a saucepan over medium heat bring broth to a simmer.

2. 2

   In a seperate saucepan or skillet combine oil and 1 tablespoon butter over medium heat.

3. 3

   Stir in onion and saute for 5 minutes. Add garlic and saute another minute.

4. 4

   Stir in rice, cook for 5 minutes, stirring to coat rice.

5. 5

   Add one cup broth; stirring constantly until absorbed. Continue to add broth by ladelfuls, stirring constantly, allowing each addition to be absorbed before adding more broth, until the rice is tender - this will take about 20 minutes.

6. 6

   Stir in asparagus during the last 5 minutes of cooking.

7. 7

   Remove from heat and stir in the Parmigiano and remaining 1 tablespoon butter and salt.

8. 8

   Divide among 4 bowls, topping each serving with Prosciutto.