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Spring Asparagus Risotto with Lemon and Prosciutto
70% authentic · Italian-inspired
A vibrant and flavorful twist on asparagus risotto, enhanced with bright lemon zest, fresh mint, and crispy prosciutto for a delightful contrast.
Ingredients
- Arborio rice300g
- Fresh asparagus400g
- Vegetable broth1.2 liters
- Dry white wine150ml
- Shallots2
- Garlic1 clove
- Butter40g
- Parmesan cheese70g
- Olive oil2 tbsp
- Prosciutto50g
- Lemon zest1 tbsp
- Fresh mint2 tbsp, chopped
- Saltto taste
- Black pepperto taste
Steps
- 1
Prepare asparagus: trim tough ends, cut into 1-inch pieces, keep tips separate. Blanch pieces for 2 mins, shock in ice water, drain. Blanch tips for 1 min, shock, drain.
- 2
Crisp the prosciutto: Lay slices on a baking sheet and bake at 180°C (350°F) for 8-10 minutes until crisp. Let cool, then crumble.
- 3
Heat broth and keep simmering.
- 4
In a pan, heat olive oil and half the butter. Sauté finely chopped shallots until soft (5 mins). Add minced garlic, cook 1 min.
- 5
Add Arborio rice, toast for 1-2 minutes.
- 6
Add white wine, stir until absorbed.
- 7
Add broth ladle by ladle, stirring constantly, for about 15 minutes.
- 8
Stir in the blanched asparagus pieces and continue adding broth for another 5-7 minutes until rice is al dente.
- 9
Remove from heat. Stir in remaining butter, Parmesan, lemon zest, and chopped mint. Season with salt and pepper.
- 10
Let rest for 1-2 minutes. Serve topped with crispy prosciutto.
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