Rating: 4.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 1
  • 5 star values: 1

This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.

This Story Originally Appeared On sunset.com

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Credit: Alex Farnum; Styling: Karen Shinto

Recipe Summary

total:
1 hr 30 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.

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  • Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.

  • 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.

  • Pour broth into a medium saucepan and bring to a simmer over medium heat.

  • 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.

  • 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).

  • 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.

  • Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.

Nutrition Facts

405 calories; calories from fat 43%; protein 23g; fat 20g; saturated fat 10g; carbohydrates 34g; fiber 3g; sodium 755mg; cholesterol 77mg.
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