Risotto with Asparagus and Prosciutto
Cook asparagus in the vegetable broth about 15 minutes until al dente. Remove, drain well and cut into 2 cm (approximately 3/4 inch) long pieces. Pour the broth through a sieve.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté chopped shallot and add rice, stirring to coat with oil. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
When the risotto is finished cooking, remove from heat and mix in asparagus, proscuitto, parmesan and butter. Season with salt and pepper and serve garnished with chervil.