Tuesday, May 17, 2011

Asparagus, Prosciutto and Pea Risotto

Risotto is one of the go-to meals for me. It’s like pasta. There are endless possibilities. I almost always have all the ingredients on hand to make a risotto, so I tend to make it a lot. My favorite combination is pea and prosciutto. The saltiness of the prosciutto pairs well with the sweetness of the peas. It’s heaven in a bowl. Since it’s asparagus season, I thought I would change it up and make an asparagus and prosciutto risotto. Halfway through cooking the meal, I changed my mind (again!) and decided to make it an asparagus, prosciutto and pea risotto, just because I love my vegetables. Having two vegetables in the risotto just made it that much better. This dish is quick enough for a weeknight, but comfortable enough for a weekend leisurely meal. 

Asparagus, Prosciutto and Pea Risotto

1 c. Arborio rice
4 c. chicken stock (or vegetable if you prefer)
½ yellow onion, diced
2 tbsp olive oil
1 bunch asparagus, trimmed, cut into 1” pieces
6 oz. prosciutto, torn into bite-sized pieces
1 c. frozen peas

1. Heat chicken stock in a saucepan over low heat.
2. Heat olive oil in another saucepan over medium heat. Add onion and cook until translucent. Add rice and stir for 1 min to coat the grains with oil. Turn heat to med-low.
3. Stir in 1 ladleful of stock. Let simmer until most of stock is absorbed. Stir in another ladleful of stock. Let simmer until absorbed. Repeat until all but 1 c. of stock has been absorbed. Taste rice. If still tastes grainy, repeat adding stock, simmering and tasting until rice is soft but not mushy and the mixture is spoon able, but with a little liquid left.
4. Meanwhile, bring a large stock pot of water to a boil. Add asparagus, boil for 1 minute, drain and rinse under cold water. Set aside until ready.
5. When rice is ready, stir in asparagus and peas. Let sit off heat for 2 minutes. Spoon risotto into bowls. Top with slices of prosciutto.



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