Asparagus and Leek Risotto with Prosciutto

Ingredients

  • 1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces

    • 5 cups canned low-salt chicken broth

    • 3 tablespoons butter
    • 1 tablespoon olive oil
    • 1 cup thinly sliced leek (white and pale green parts only)
    • 1 1/2 cups arborio rice or medium-grain white rice
    • 1/2 cup dry white wine
    • 2 ounces prosciutto, minced (about 1/4 cup)
    • 3 tablespoons freshly grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley

    Description

    Epicurious Favicon Epicurious
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