Pour chicken stock into a saucepan and heat over medium heat until simmering. Lower heat slightly to maintain a simmer.

Meanwhile, heat 3 Tbsp. butter in a deep saute pan over medium heat. Add shallots and prosciutto and cook for a couple of minutes, until shallots are softened. Add rice and cook, stirring, for another couple of minutes. Add the lemon juice/water mixture and cook until that liquid is absorbed.

Begin adding chicken stock, I ladle at a time (about 1/2 cup) and cook, stirring often, until the liquid is absorbed. Continue adding stock a ladle at a time once liquid is absorbed, stirring often, for about 20 minutes, or until rice is tender (by taste taste). You may not use all of the 4 cups of stock. Finished risotto should be creamy but not soupy.

When rice is almost done, remove asparagus to a cutting board and cut into 1-inch pieces.

When rice is done, remove from heat. Add parmesan cheese, I Tbsp. butter, asparagus and 1 Tbsp. lemon juice. Stir to combine. Taste and season with salt and pepper, to taste. Serve immediately.

Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4 servings

Inspired by a Simply Recipes recipe