TFM Recipes! For those who love cooking and good eating!

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Spring Risotto with Asparagus

Servings: 6

Ingredients:

	1/3 cup onions, finely chopped
	1 tablespoon butter
	1 tablespoon TFM Extra Virgin Olive Oil
	1 1/3 cups Arborio rice
	2 (14 ounce) cans reduced sodium chicken broth
	10 - 12 asparagus, cut into 1" pieces
	1/4 cup dry white wine
	1/3 cup Parmesan cheese, finely shredded
	1 1/2 ounces prosciutto or ham, thinly sliced and cut into thin strips

Preparation:

In a large saucepan cook onions in butter and olive oil over medium heat until tender. Add uncooked rice. Cook and stir about 1 minute. In another saucepan bring broth to boiling; reduce heat and simmer, covered.

Slowly add 1 cup of hot broth to the rice mixture, stirring constantly. Cook and stir until liquid is absorbed. Continue adding broth, 1/2 cup at a time, stirring constantly until the broth has been absorbed. Repeat with the wine.

The rice should be creamy and barely firm; it should take 30 minutes to get to this point. Stir in the 1/3 cup cheese and remove from heat. Stir in prosciutto and serve.

Serve this risotto as a main dish entrée along with a green salad.

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