Risotto with Aspragus Fontina and Crispy Prosciutto

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Recipe: #40627

May 08, 2023

Categories: Side Dishes,

"A fancy, expensive restaurant in the area serves something similar to this. I'm too cheap to have it there, so took several different recipes to make a copy-cat recipe."

Original is 4 servings


  • Serving Size: 1 (445.2 g)
  • Calories 259.1
  • Total Fat - 14.2 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 23.5 mg
  • Sodium - 1417.9 mg
  • Total Carbohydrate - 21.5 g
  • Dietary Fiber - 2.9 g
  • Sugars - 3.2 g
  • Protein - 13.3 g
  • Calcium - 313.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 7.1 mg
  • Thiamin - 0.3 mg

Step by Step Method

Step 1

Heat oven to 400ºF and line a rimmed baking sheet with parchment paper or foil.

Step 2

Lay the prosciutto slices on the sheet so that they don’t overlap.

Step 3

Bake until the slices start to shrivel and turn golden, 9-12 minutes. Crumble when cooled. If you have more than you need, it will keep in the fridge in a container or bag.

Step 4

Meahwhile, melt butter and mix with olive oil over medium heat, one to two minutes, or until foaming but not brown.

Step 5

Sauté onions until soft and translucent, about two to four minutes.

Step 6

Add rice. Stir until translucent and thoroughly coated, about two minutes.

Step 7

In separate pan, blanch snapped asparagus about five minutes, or until tender.

Step 8

Put in cold water bath for two minutes, drain, sprinkle with salt and set aside.

Step 9

To the rice, add one cup chicken stock and stir frequently until absorbed. Repeat this step until all broth is used, one cup at a time, and the rice is tender to the bite, but not mushy.

Step 10

Add asparagus and cheese. Mix thoroughly, sprinkle with prosciutto crumbles and serve immediately.


No special items needed.

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