Spring in Ontario is slow to come this year (at least in my part of Ontario!). Nonetheless, the spring asparagus is beginning to show up in the grocery stores and I’m so glad to see it!
This dish combines two of my favourite things – roasted asparagus and risotto. I love to add a bit of prosciutto (for colour and flavour) and a splash of lemon juice to lighten the richness a bit. We enjoy this as a main course, on it’s own, or as a side, with a piece of grilled fish or chicken.
Roasted Asparagus and Prosciutto Risotto
Summary: This dish can be a main or a side dish, with a simple piece of meat or fish. I love the lemon juice addition as it really brightens up the flavours.
- 1 pound asparagus
- 3 Tbsp. butter
- 1/2 cup shallot, finely diced
- 1/3 cup prosciutto, diced
- 1 cup arborio rice
- 1 Tbsp. lemon juice added to 1/4 cup water (or 1/2 cup white wine)
- 4 cups chicken stock (you may not use it all)
- 1/2 cup freshly grated Parmesan cheese
- 1 Tbsp. butter
- 1 Tbsp. lemon juice
- Salt and pepper, to taste
- Preheat oven to 425° F.
- Remove the tough ends of the asparagus. Line up on rimmed baking sheet and sprinkle with a bit of olive oil, salt and pepper. Shake pan to coat the asparagus well. Roast in the oven, shaking the pan halfway through, for 12-15 minutes or until the asparagus is tender-crisp. Remove from oven and set aside to cool.
- Add chicken stock into a saucepan and heat over medium heat until warm. Lower heat slightly to maintain a simmer.
- Meanwhile, heat 3 Tbsp. butter in a deep saute pan over medium heat. Add the shallots and prosciutto and cook for a couple of minutes, until the shallots are softened. Add rice and cook, stirring, for another couple of minutes. Add the lemon juice/water mixture (or white wine) and cook until all the liquid is absorbed.
- Begin adding chicken stock, one ladle at a time (about 1/2 cup) and cook, stirring often, until the liquid is absorbed each time. Continue adding stock and stirring often, for about 20 minutes, or until rice is tender (by taste test). You may not use all of the 4 cups of stock. The finished risotto should be creamy but not soupy.
- When rice is almost done, remove the asparagus to a cutting board and cut into 1-inch pieces.
- When rice is done, remove from heat. Add the Parmesan cheese, I Tbsp. butter, the asparagus and 1 Tbsp. lemon juice. Stir to combine. Taste and season with salt and pepper, to taste.
Prep time: 5 min | Cook time: 30 min | Total time: 35 min
Number of servings (yield): 4
Inspired by a Simply Recipes recipe | Photo