Asparagus, Leek and Proscuitto Risotto
1 lb. Asparagus**5 c. chicken broth***3 Tbsp. butter**1 Tbsp. olive oil***1 cup leeks***1 1/2. c. arborio rice***1/2 c. white wine*2 oz. proscuitto***3 Tbsp. parmesan*3 Tbsp. parsley, fresh
Warm chicken broth in a pan over low heat.*Cut asparagus into 1 1/2" pieces. Cook in boiling water for 2 minutes; drain. Place in cold water. Drain and set aside.Thinly slice leeks up to green. Chop prosciutto.Melt butter and olive oil over medium heat. Add leeks and saute for 5 minutes. Add rice and continue to saute for 3 more minutes. Add wine; continue to stir until all liquid is evaporated. Add 1/2 c broth at a time, stirring until evaporated until all broth is used (about 20 minutes)Add asparagus, proscuitto and parmesan.
1 comment:
This looks so yummy! I'll be making this for dinner soon. Thanks for sharing.
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