Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto

Name: Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto
Prep time: 1 h 30 min
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 118 milliliters dry white wine; 59 milliliters finely chopped fresh mint; 237 milliliters fresh or frozen peas; 79 milliliters lemon juice (from 1 to 2 large lemons); 2 liters reduced-sodium chicken broth; 1 teaspoon olive oil; 85 grams finely shredded Spring Hill or Vella Dry jack cheese or parmesan, plus 1 oz. shaved, using a vegetable peeler; 57 grams thinly sliced prosciutto; 473 milliliters Arborio or Carnaroli rice; 6 servings Salt and pepper; 118 milliliters whole-milk ricotta such as Bellwether Farms; 3 Tbsps unsalted butter; 1 large yellow onion, coarsely chopped; 454 grams asparagus, bottom ends cut or snapped off

The recipe Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto is ready in about 1 hour and 30 minutes and is definitely a tremendous gluten free option for lovers of Mediterranean food. This recipe serves 6. One portion of this dish contains approximately 20g of protein, 16g of fat, and a total of 490 calories. A mixture of wine, carnaroli rice, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the unsalted butter you could follow this main course with the Almond Milk Chocolate Pudding as a dessert.

Instructions

Preheat oven to 40

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Oven

Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.

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Prosciutto

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Baking Sheet

Arrange asparagus in a single layer on another baking sheet.

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Asparagus

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Baking Sheet

Drizzle with 1 tsp. oil.

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Cooking Oil

Sprinkle with salt and pepper; toss to coat.

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Salt And Pepper

Bake prosciutto and asparagus until prosciutto is crisp and very light brown around the edges, about 8 minutes, and asparagus is a little darker and tender when pricked with the tip of a knife, 12 to 15 minutes.

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Prosciutto

Asparagus

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Oven

Knife

Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in. pieces. Break prosciutto into small shards.

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Prosciutto

Asparagus

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Oven

Pour broth into a medium saucepan and bring to a simmer over medium heat.

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Broth

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Sauce Pan

Heat remaining oil in a large pot over medium-high heat.

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Cooking Oil

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Pot

Add onion and cook, stirring occasionally, until limp but not brown, about 5 minutes.

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Onion

Add rice and cook, stirring constantly, until edges turn bright white, 5 minutes.

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Rice

Add wine; bring to a boil and cook until almost evaporated, about 2 minutes.

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Wine

Add one ladleful, about 1/2 cup, of broth to rice and cook, stirring, until almost completely absorbed by rice. Continue adding broth 1/2 cup at a time, stirring until each addition is absorbed before adding the next, until rice is just tender to the bite, 15 to 30 minutes (you will have broth left over).

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Broth

Rice

Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed.

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Lemon Juice