This was delicious, and garnered many compliments from our guests. We had a smilar dish in Italy which I really wanted to recreate- this was just like i remembered, except for the texture. I would really love a video on this, as perfecting the technique for a successful risotto is still a goal. This was somewhat gummy at the end, and I don't know if it was the additional cheeses and butter, or the way I cooked it. I had intended to cut back on the lemon juice, but I added the whole amount to good effect- it added a nice tang without being overpowering. I will definitely try this again.
Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto
Photo: Alex Farnum; Styling: Karen Shinto
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.
Yield: Serves 6
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1 Hour, 30 Minutes
Amount per serving
- Calories: 405
- Calories from fat: 43%
- Protein: 23g
- Fat: 20g
- Saturated fat: 10g
- Carbohydrate: 34g
- Fiber: 3g
- Sodium: 755mg
- Cholesterol: 77mg
- 2 ounces thinly sliced prosciutto
- 1 pound asparagus, bottom ends cut or snapped off
- 1 teaspoon plus 1 tbsp. olive oil
- Salt and pepper
- 8 cups reduced-sodium chicken broth
- 1 large yellow onion, coarsely chopped
- 2 cups Arborio or Carnaroli rice
- 1/2 cup dry white wine
- 1/4 cup finely chopped fresh mint
- 1/2 cup whole-milk ricotta such as Bellwether Farms
- 1 cup fresh or frozen peas
- 1/3 cup lemon juice (from 1 to 2 large lemons)
- 3 tablespoons unsalted butter
- 3 ounces finely shredded Spring Hill or Vella Dry jack cheese or parmesan, plus 1 oz. shaved, using a vegetable peeler
- 1. Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.
- 2. Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
- 3. Bake prosciutto and asparagus until prosciutto is crisp and very light brown around the edges, about 8 minutes, and asparagus is a little darker and tender when pricked with the tip of a knife, 12 to 15 minutes. Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in. pieces. Break prosciutto into small shards.
- 4. Pour broth into a medium saucepan and bring to a simmer over medium heat.
- 5. Heat remaining oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until limp but not brown, about 5 minutes. Add rice and cook, stirring constantly, until edges turn bright white, 5 minutes. Add wine; bring to a boil and cook until almost evaporated, about 2 minutes.
- 6. Add one ladleful, about 1/2 cup, of broth to rice and cook, stirring, until almost completely absorbed by rice. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite, 15 to 30 minutes (you will have broth left over).
- 7. Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed. Add butter and shredded cheese; stir until well mixed. Stir in peas (if frozen), asparagus, and pepper to taste.
- 8. Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.
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