Spring Risotto

Spring Risotto

From: Cuisine at Home, Issue No. 68
Makes: 6 cups
Total Time: 1 hour
Nutrition: per cup - 288 cal; 11g fat; 31g carbs; 4g fiber; 17g protein.

Ingredients:

• 3 oz prosciutto, diced (Omit if vegetarian)
• 2 tbs asparagus, trimmed, cut into 1" pieces
• 1 tbs shallots, minced
• 2 tsp garlic, minced
• 1 1/2 cups dry arborio rice
• 1/2 cup dry white wine
• 6 cups chicken broth, hot
• 2 cups fresh spinach, chopped
• 1 cup frozen peas, thawed
• 2 tbs chopped fresh chives
• 1/2 tsp chopped fresh tarragon
• 1/2 cup parmesan, shredded
• Salt and pepper to taste

Instructions:

1. Fry prosciutto in 1 tbs oil in a large saute pan over medium heat until crisp, 3-5 minutes, remove and set aside. Add asparagus to pan and saute until tender, about 5 minutes; remove and set aside. Return pan to medium low heat. Saute shallots and garlic in remaining oil until translucent; stir in rice to coat. Add wine and cook until absorbed, 2-3 minutes.
2. Ladle 1 cup broth over rice and simmer until it is nearly absorbed, stirring often with a wooden spoon. Continue adding broth, 1 cup at a time, until rice is creamy and tender, 20-25 minutes. Fold asparagus, spinach, peas, herbs, cheese, and seasonings into risotto. Garnish with prosciutto.