Asparagus and Prosciutto Risotto
Cook time
Total time
Serves: 6
  • 6-8 cups chicken stock or broth
  • 4 tablespoons butter
  • ⅓ onion, chopped
  • 2 cloves fresh garlic, minced or pushed through garlic press
  • 2 cups arborio rice
  • ½ cup white wine
  • 1 cup fresh grated Parmesan cheese
  • 1 cup cooked asparagus, cut into bite-sized pieces
  • 5 thick slices prosciutto, chopped
  • salt and pepper to taste
  1. Prep all ingredients ahead of time so they are ready to go when you’re cooking.
  2. Heat chicken stock in a large saucepan over medium heat, then keep warm over low heat while you continue with the rest of the recipe.
  3. Melt 2 tablespoons of the butter in a deep 12-inch skillet. Add onions and cook over medium heat until they have softened and are translucent. Add garlic and 1 more tablespoon butter and stir.
  4. Add rice and raise heat to medium-high. Constantly stirring, cook rice until toasted. You should start to smell the rice toasting and the grains should look clear on the edges, with some white still in the middle of the grain.
  5. Deglaze the pan by adding the white wine and cooking until wine evaporates.
  6. Add 1 ladle of the chicken stock to the rice. Reduce heat to medium. Keep stirring until most of the stock has been absorbed by the rice, then add another ladle of stock. Repeat this process, until the rice is cooked through (taste testing is necessary!). The rice cooking process will take 20-30 minutes. Towards the end of this process, sprinkle a bit of salt and pepper over the risotto. Do a little at a time and taste it as you go — the saltiness of the chicken stock will depend on how much salt you will need.
  7. Once the rice is the texture you like, add the last tablespoon of butter, 1 more ladle of chicken stock, and the Parmesan cheese. Stir and cook until the risotto is a nice creamy texture.
  8. Stir in asparagus and prosciutto and serve immediately. (Feel free to experiment with other seasonal add-ins — risotto is a great canvas for all kinds of flavors!)
Recipe by This Week for Dinner at