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Risotto with Prosciutto wrapped Asparagus

Risotto is my favourite rice dish but I'm the 1st to admit it doesnt photograph well. It more than makes up for that in taste though. This dish is no exception. Cheesy, garlicky and creamy it packs a serous amount of subtle flavours. Paired with the classics of Asparagus,Parmesan and Prosciutto this is a little bit of a treat meal or date night meal. Risotto can be time consuming to cook as normally you would stand over the rice pot and add a little stock and stir then repeat till its gone but I've found it works just as well if you add the stock then cover and leave to cook on its own. Leaving you to cook the rest of the dish. The step by step picture guide let's you follow the recipe easily at home. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x

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Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 150 g Arborio rice
 4 Garlic cloves
 4 Shallots
 700 ml Chicken Stock
 50 g Cream Cheese
 150 g Asparagus (5-6 spears)
 100 g Grated Parmesan
 50 g Prosciutto (4 slices)
 2 pinches Pepper
 3 tbsp Oil
 25 g Butter

1

Prep:-
Wash and trim the Asparagus
Finely chop/dice the Shallots.
Crush or dice the Garlic.

2

Heat a tbsp of oil with the butter on a low/med heat and gently fry the shallots(2-3mns)

3

Add 1/2 the crushed garlic and stir through

4

Add the dry rice and half the Parmesan

5

Stir through till coated in the flavours of the pan

6

Add the stock. Bring to a boil,lower the heat till it simmers. Do not stir!

7

Place a lid on and leave it to simmer and cook for 20-25mns or until the stock has been absorbed

8

Meanwhile, Mix the remaining oil, crushed garlic and pepper together and drizzle over the Asparagus making sure its coated on all sides

9

Place the Asparagus in the oven and bake for 8-10mns at 175°. I used a Halogen Oven but this can be done in a conventional oven too.

10

Remove from the oven, cover the tips with foil and sprinkle over the Parmesan. Bake for a further 5mns

11

Place the Prosciutto in the oven and bake or grill for 3-4mns either side at 175°

12

This crisps up the Prosciutto and intensifies the flavour.

13

Check on the Risotto to make sure the stock has been absorbed. If not continue to cook for a further 4-5mns

14

Add the cream cheese and stir through till its creamy and smooth. Season with Pepper

15

To serve - Divide the Risotto between 2 bowls. Lift out the Asparagus from the oven, divide and carefully wrap the prosciutto around the Asparagus and place on top of the Risotto, garnish with a sprinkle of toasted Sesame seeds.

16

You can wrap the prosciutto around the Parmesan and bake it but I prefer to do it separately to stop the ham from going soggy.
Easy swaps:-
Prosciutto for Bacon
Parmesan for Mozzarella or any mature cheese
Shallots for onion

Ingredients

 150 g Arborio rice
 4 Garlic cloves
 4 Shallots
 700 ml Chicken Stock
 50 g Cream Cheese
 150 g Asparagus (5-6 spears)
 100 g Grated Parmesan
 50 g Prosciutto (4 slices)
 2 pinches Pepper
 3 tbsp Oil
 25 g Butter

Directions

1

Prep:-
Wash and trim the Asparagus
Finely chop/dice the Shallots.
Crush or dice the Garlic.

2

Heat a tbsp of oil with the butter on a low/med heat and gently fry the shallots(2-3mns)

3

Add 1/2 the crushed garlic and stir through

4

Add the dry rice and half the Parmesan

5

Stir through till coated in the flavours of the pan

6

Add the stock. Bring to a boil,lower the heat till it simmers. Do not stir!

7

Place a lid on and leave it to simmer and cook for 20-25mns or until the stock has been absorbed

8

Meanwhile, Mix the remaining oil, crushed garlic and pepper together and drizzle over the Asparagus making sure its coated on all sides

9

Place the Asparagus in the oven and bake for 8-10mns at 175°. I used a Halogen Oven but this can be done in a conventional oven too.

10

Remove from the oven, cover the tips with foil and sprinkle over the Parmesan. Bake for a further 5mns

11

Place the Prosciutto in the oven and bake or grill for 3-4mns either side at 175°

12

This crisps up the Prosciutto and intensifies the flavour.

13

Check on the Risotto to make sure the stock has been absorbed. If not continue to cook for a further 4-5mns

14

Add the cream cheese and stir through till its creamy and smooth. Season with Pepper

15

To serve - Divide the Risotto between 2 bowls. Lift out the Asparagus from the oven, divide and carefully wrap the prosciutto around the Asparagus and place on top of the Risotto, garnish with a sprinkle of toasted Sesame seeds.

16

You can wrap the prosciutto around the Parmesan and bake it but I prefer to do it separately to stop the ham from going soggy.
Easy swaps:-
Prosciutto for Bacon
Parmesan for Mozzarella or any mature cheese
Shallots for onion

Risotto with Prosciutto wrapped Asparagus

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