Ingredients
2 pounds fresh asparagus, cut into 1-inch pieces12 thin slices prosciutto5-1/2 to 6 cups reduced-sodium chicken broth1 shallot, chopped2 garlic cloves, minced2 teaspoons olive oil2 cups uncooked arborio rice1/2 cup white wine1/2 teaspoon pepper1 cup grated Parmesan cheese
Preparation
Place asparagus in an ungreased 15x10x1-in. baking sheet. Bake, uncovered, at 400° until crisp- tender, stirring occasionally, 20-25 minutes.
Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400° until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus.
In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine and pepper. Cook and stir until all the liquid is absorbed.
Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes.
Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.
