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Ingredients
Risotto with Asparagus and Prosciutto
- Ingredients
- 500 grams white Asparagus
- 1 l Vegetable broth
- 1 shallot
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 200 milliliters dry white wine
- 80 grams sliced Prosciutto
- 50 grams freshly grated Parmesan
- 2 Tbsps butter
- peppers
- Chervil (for garnish)
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.
(Percentage of daily recommendation)
| Calorie | 583 cal. | (28 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |