Roasted Asparagus and Prosciutto Risotto

asparagus risotto



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.

Inspired by a Simply Recipes recipe | Photo

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5 Comments

  1. Hey Jen!
    Im on day 3 of my 21 day vegan challenge, and reading this recipe literally made my mouth water. Cheese, butter, prosciutto, yum! If you have any vegan recipes (or recipes that could be made vegan) feel free to send them my way!
    Elizabeth

  2. You’re welcome, Erin. Truth be told, I could eat this every night of the week but sadly, the family would protest ;) Hope you enjoy it!

  3. Ohhhh yummy!! Can’t wait to try this one out!! Thanks for sharing. :)

  4. White wine would be great (and more traditional). I often don’t have a bottle open or even around (we’re red wine drinkers), so use the water/lemon juice instead. I’ll edit the recipe though to reflect the option.

  5. This sounds really delicious, I shall have to try it! I think I may use white wine instead of water/lemon juice though, thanks for the recipe!

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