Risotto with Parmigiano Prosciutto and Asparagus
Indulge in the luxurious flavors of this creamy Risotto with Parmigiano, Prosciutto, and Asparagus—a dish that’s as elegant as it is comforting. Perfectly cooked Arborio rice is lovingly infused with dry white wine and a rich chicken or vegetable stock, creating a velvety texture. Crisp asparagus adds a bright, fresh bite, while savory, golden prosciutto brings a deliciously smoky depth. The risotto is finished with a generous helping of grated Parmigiano Reggiano and a hint of buttery richness, making every bite a decadent treat. This recipe is ideal for special occasions or an elevated weeknight dinner, ready in just 50 minutes from start to finish. Serve it garnished with fresh parsley for a pop of color and an aromatic touch. Keywords: creamy risotto, Parmigiano Reggiano, prosciutto, asparagus risotto, Italian comfort food, easy risotto recipe.
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Ingredients
- 1.5 cups Arborio rice
- 5 cups Chicken or vegetable stock
- 0.5 cups Dry white wine
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 cloves Fresh garlic, minced
- 1 cup Parmigiano Reggiano cheese, grated
- 4 ounces Prosciutto, sliced and chopped
- 1 pound Fresh asparagus, trimmed and cut into 1-inch pieces
- 0.5 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 tablespoon Fresh parsley, chopped (optional for garnish)
Directions
Step 1
In a medium saucepan, heat the chicken or vegetable stock over medium-low heat. Keep it warm but not boiling as you prepare the risotto.
Step 2
In a large skillet or wide saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped prosciutto and cook, stirring occasionally, until crisp, about 3-4 minutes. Remove the prosciutto to a paper towel-lined plate and set aside.
Step 3
In the same pan, heat the remaining olive oil and 2 tablespoons of butter over medium heat. Add the chopped onion and cook, stirring often, until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.
Step 4
Add the Arborio rice to the onion and garlic mixture, stirring to coat the grains in the oil and butter. Toast the rice for about 2-3 minutes until it becomes slightly translucent.
Step 5
Pour in the white wine and cook, stirring constantly, until the liquid is mostly absorbed, about 2-3 minutes.
Step 6
Reduce the heat to medium-low. Add one ladleful of the warm stock to the rice, stirring constantly until it is almost fully absorbed. Repeat this process, adding the stock one ladleful at a time, stirring continuously and allowing the liquid to absorb between additions, for about 20 minutes.
Step 7
When you have about 1 cup of stock left, stir in the asparagus pieces. Continue adding the remaining stock and cooking until the rice is creamy and tender, and the asparagus is cooked but still slightly crisp, about 5-7 minutes. You may not need all the stock.
Step 8
Remove the pan from the heat and stir in the remaining tablespoon of butter, grated Parmigiano Reggiano, and half of the crispy prosciutto. Season with salt and freshly ground black pepper to taste.
Step 9
Serve the risotto immediately, garnished with the remaining prosciutto and fresh parsley if desired.
Nutrition Facts
| Serving size | (2616.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2500.5 |
| Total Fat 159.8g | 0% |
| Saturated Fat 82.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 412.1mg | 0% |
| Sodium 11479.9mg | 0% |
| Total Carbohydrate 123.4g | 0% |
| Dietary Fiber 13.0g | 0% |
| Total Sugars 17.3g | |
| Protein 140.9g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 2867.2mg | 0% |
| Iron 13.3mg | 0% |
| Potassium 2222.6mg | 0% |
Source of Calories