Risotto - Asparagus, Dried Tomatoes and Prosciutto Crudo

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Slice the asparagus and keep the tips aside, then boil the stems in the vegetable stock until soft.

Step 2

Blend the cooked asparagus stems with garlic, olive oil, grated parmesan, dried tomatoes, salt, and pepper until smooth.

Step 3

Boil the asparagus tips in the stock for a couple of minutes, then remove and keep aside.

Step 4

Heat olive oil and butter in a pan, add the rice and toast for 1–2 minutes, stirring to coat the grains.

Step 5

Pour in the white wine and let it evaporate completely. Begin adding warm vegetable stock one ladle at a time, stirring and waiting until absorbed before adding more.

Step 6

After about 10 minutes, add the asparagus cream and continue cooking, adding stock and stirring until the rice is creamy and al dente.

Step 7

Serve the risotto and finish with asparagus tips, small pieces of prosciutto crudo, chopped dried tomatoes, and parmesan flakes.