Risotto with asparagus and prosciutto Recipe
Cost per serving $4.53 view details
- 500 g asparagus
- 2 cups hot chicken or vegetable stock from 1 cube
- 2 tbs olive oil
- 3 tbs butter, divided (1 + 2)
- 1 large onion, chopped
- 100 g prosciutto slices, chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- ½ cup Parmesan cheese, grated
- ¼ cup cream
Place ⅔ of stalk pieces, 1 cup broth and 1 cup water in blender and puree until almost smooth. Set aside.
Add rice and stir to coat the grains for 2 minutes. Add wine and cook until absorbed, stirring often, about 2 minutes.
Add ½ cup stock and simmer until liquid is absorbed, stirring often, about 4 minutes. Continue to cook for 15 minutes, adding more stock as needed and allowing liquid to be absorbed before adding more, stirring often.
Add remaining asparagus stalk pieces and reserved asparagus tips and continue cooking until rice is just tender and mixture is creamy, adding stock as needed and stirring often, about 10 minutes longer.
Add Recipe to
Add the recipe to which day?
Adding to Planner
|Amount Per Serving||%DV|
|Serving Size 393g|
|Recipe makes 4 servings|
|Calories from Fat 316||38%|
|Total Fat 35.58g||44%|
|Saturated Fat 14.35g||57%|
|Trans Fat 0.0g|
|Total Carbs 82.34g||22%|
|Dietary Fiber 3.2g||11%|