ASPARAGUS AND LEEK RISOTTO WITH PROSCIUTTO
Categories Pork Rice Vegetable Appetizer Asparagus Leek Summer Prosciutto Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Serves 4
Number Of Ingredients 10
Steps:
- Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain.Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.
- Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stirring frequently until rice is just tender and mixture is creamy, about 30 minutes. Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in prosciutto, Parmesan and parsley. Season with salt and pepper and serve.
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neville hylton
[email protected]This risotto was amazing! The flavors were so well-balanced and the texture was perfect. I will definitely be making this again.
warren hutchings
[email protected]I've made this risotto several times now and it's always a hit. It's the perfect dish for a special occasion or a weeknight meal.
Samjana Poudel
[email protected]This was a delicious and easy-to-make risotto. I would definitely recommend it to anyone looking for a quick and tasty meal.
Nagendra Saha
[email protected]I liked the idea of this risotto, but I thought the execution was lacking. The asparagus and leeks were undercooked and the risotto was too runny. I think I would try a different recipe next time.
Wasim Elham
[email protected]This risotto was a bit too salty for my taste. I think I would reduce the amount of prosciutto next time. Otherwise, it was a good recipe.
Thiwa Thiwa
[email protected]I was disappointed with this risotto. The flavors were bland and the texture was mushy. I think I would have been better off making a simple pasta dish instead.
Sofía F Tenezaca
[email protected]I thought this risotto was just okay. It wasn't bad, but it wasn't anything special either. I think I would have liked it more if there had been more asparagus and leeks.
kishor paneru
[email protected]This was my first time making risotto and it turned out great! The instructions were easy to follow and the dish was delicious. I will definitely be making this again.
GS GAME LEDER
[email protected]I made this risotto for a dinner party and it was a hit! Everyone loved it. I would definitely recommend this recipe to anyone looking for a delicious and impressive dish.
Ranjay Yadav
[email protected]This was a great recipe! I followed it exactly and it turned out perfectly. The risotto was creamy and flavorful, and the asparagus and leeks were cooked just right.
Saqib Khaki
[email protected]I'm not usually a big fan of risotto, but this recipe changed my mind. The asparagus and leeks added a nice sweetness and crunch, and the prosciutto gave it a savory flavor. I'll definitely be making this again.
Yabi Habtie
[email protected]This asparagus and leek risotto with prosciutto was an absolute delight! The flavors and textures were perfectly balanced, and the dish was cooked to perfection. I especially loved the crispy prosciutto, which added a nice salty touch to the creamy r