Spring Risotto With Asparagus

Name: Spring Risotto With Asparagus
Ingredients: 13 cup onion, finely chopped; 1 tablespoon butter; 1 tablespoon olive oil; 1 12 cups arborio rice; 2 (14 1/2 ounce) cans reduced-sodium chicken broth; 10 -12 stalks asparagus, cut into 1-inch pieces; 14 cup dry white wine; 13 cup imported parmesan cheese, finely shredded; 1 12 ounces thinly sliced prosciutto or 1 12 ounces ham, cut into thin strips

9 ingredients

12 steps

Ingredients

13 cup onion, finely chopped
1 tablespoon butter
1 tablespoon olive oil
1 12 cups arborio rice
2 (14 1/2 ounce) cans reduced-sodium chicken broth
10 -12 stalks asparagus, cut into 1-inch pieces
14 cup dry white wine
13 cup imported parmesan cheese, finely shredded
1 12 ounces thinly sliced prosciutto or 1 12 ounces ham, cut into thin strips

Directions

1

In a large saucepan, cook onion in butter and olive oil over medium heat until tender.
2

Add uncooked rice.
3

Cook and stir about 1 minute.
4

Meanwhile, in another saucepan, bring broth to boiling; add the asparagus; reduce heat and simmer, covered, about 7 minutes or until asparagus is tender.
5

Remove asparagus and set aside.
6

Slowly add 1 cup of hot broth to the rice mixture, stirring constantly.
7

Cook and stir until liquid is absorbed.
8

Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed.
9

Repeat with the wine.
10

The rice should be creamy and barely firm; it should take about 30 minutes to get to this point.
11

Stir in the 1/3 cup cheese and remove from heat.
12

Stir in prosciutto and asparagus and serve.