Asparagus risotto with peas and prosciutto

Step 1/4

• 333⅓ g green asparagus
• ⅔ yellow onion
• 1⅓ cloves garlic
• 13⅓ g parsley
• 73⅓ g prosciutto

• cutting board
• knife

Roughly chop asparagus and separate stalks. Finely chop onions, garlic, and parsley; cut Prosciutto into strips.

Step 2/4

• ⅔ l chicken stock
• ice for ice bath

• medium saucepan
• large bowl
• paper towel

Bring stock to a boil, then add asparagus stalks and cook for approx. 2 - 3 min. Remove asparagus with a slotted spoon and transfer to an ice bath. Drain and set aside on a paper towel-lined plate. Repeat with tips.

Step 3/4

• 133⅓ g Arborio rice
• 100 ml dry white wine
• salt

• Dutch oven
• ladle

Heat oil in Dutch oven, then add onion and a pinch of salt. Cook for a few minutes until tender, then add garlic, rice, and prosciutto. Continue to cook, stirring often, until rice grains begin to crackle, approx. 2 min. Add wine and continue to stir until absorbed by rice. Add a ladleful of stock (enough so that it just covers rice). The stock should come to a slow simmer. Cook, stirring often, until liquid is almost absorbed, then add another ladleful or two of stock. When not stirring, cover partially with lid to prevent too much liquid from evaporating.

Step 4/4

• 133⅓ g frozen peas
• 33⅓ g Parmesan cheese (freshly grated)
• ⅔ lemon (zest)
• 26⅔ g butter
• black pepper
• Parmesan cheese for garnish

• fine grater

When rice is almost al dente, add asparagus, peas, and another ladleful or two of stock. Continue adding stock slowly and stirring for approx. 10 min. or so, until rice is al dente. Add half a ladle more of stock, sprinkle Parmesan over rice, and add some black pepper and butter; do not stir. Cover with lid for approx. 2 min. or until butter and Parmesan are mostly melted. Give rice a good stir and remove from heat. It should be creamy and cohesive. Serve right away, topped with more Parmesan cheese and parsley.

Enjoy your meal!