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Lunch / Dinner

Asparagus & Prosciutto Risotto

When you begin seeing fresh asparagus with really tight tips and a green color that’s so deep it almost turns purple, you know it’s peak asparagus season. When it comes to asparagus, ease of preparation is part of the attraction. And roasting is not only simple, but it emphasizes its nuttiness, deepens its color, and the aroma becomes bold and sweet. This Asparagus & Prosciutto Risotto takes advantage of the flavor that roasting imparts. Risotto’s characteristic creaminess is due to the high starch content of short grain rice, such as Italian Arborio.


6 servings

Total Time

1 hour

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Preheat oven to 450°.

For the asparagus, toss asparagus with oil on a baking sheet; season with salt and pepper. Roast asparagus 10 minutes, then chop into bite-sized pieces.

For the risotto, melt 2 Tbsp. butter in a sauté pan over medium heat. Add prosciutto and cook until crisp, 45 minutes; transfer to a paper-towel-lined plate. Add onion to the pan after the prosciutto has been cooked and transferred. Cook onion until softened, about 5 minutes. Add rice to sauté pan and cook until each grain of rice is coated in oil and transparent, 3 minutes.

Stir in wine and cook until absorbed. Add 1 cup broth; stir until absorbed. Continue adding broth in 1-cup increments, cooking until it’s absorbed before adding next, and until risotto is al dente, 4045 minutes.

Off heat, stir in remaining 1 Tbsp. butter until melted. Stir in Parmesan and asparagus; top risotto with prosciutto.


Be sure to arrange spears in a single layer for even cooking and to avoid steaming the asparagus.


You know it’s time to add the wine once the edges of the rice grains become transparent.

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