Lemon Asparagus Risotto with Prosciutto
Ingredients
The risotto
-
2
Tbsp.
olive oil
-
1/3
cup
finely diced yellow onion
-
1
cup
arborio rice
-
1/3
cup
dry white wine
-
3
cups
low-sodium chicken broth
-
10
stalks
fresh asparagus, cut into ½" pieces
-
¼
cup
mascarpone
-
2
Tbsp.
unsalted butter
-
2
Tbsp.
fresh lemon juice
-
to taste
salt
-
to taste
freshly cracked black pepper
The crispy prosciutto
-
4
ounces
thinly sliced prosciutto
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Lay the prosciutto flat on the parchment paper and bake for 12-14 minutes until crisp.
- In a small saucepan, bring the chicken broth to a simmer and keep warm.
- In a large sauté pan, heat olive oil over medium heat, add onions and a pinch of salt, and cook until softened.
- Stir in arborio rice and cook until a tiny white dot remains in the center of each grain.
- Add white wine and cook until evaporated.
- Stir in warm chicken broth one ladle at a time, stirring continuously until mostly absorbed.
- Continue this process until the rice is creamy and al dente, about 30-35 minutes.
- Add the chopped asparagus and cook for 4-5 minutes until slightly softened.
- Stir in mascarpone and butter until fully blended.
- Add fresh lemon juice and season with salt and pepper to taste.
- Serve the risotto in bowls and crumble the crispy prosciutto over the top.
Nutrition Facts (estimated)
Servings
4 servings
Calories
300
Total fat
15g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
20mg
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