Ingredients
- 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
Description
This Risotto Is A Lot More Lemony Than You Might Expect, So Get Ready For Some Bracing Tang Along With The Rich Cheeses.
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