Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto Recipe
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Ingredients:
- 1/2 cup whole-milk ricotta such as bellwether farms
- 3 oz finely shredded spring hill or vella dry jack cheese or parmesan, plus 1 oz. shaved , using a vegetable peeler
Directions:
- Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.
- Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
- 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. Remove both from oven and let cool. When cool enough to handle, cut asparagus into 1-in. pieces. Break prosciutto into small shards.
- Pour broth into a medium saucepan and bring to a simmer over medium heat.
- Heat remaining oil in a large pot over medium-high heat. Add onion and cook, stirring occasionally, until limp but not brown, about 5 minutes. Add rice and cook, stirring constantly, until edges turn bright white, 5 minutes. Add wine; bring to a boil and cook until almost evaporated, about 2 minutes.
- 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).
- Stir in mint, ricotta, peas (if using fresh), and lemon juice and stir until most of lemon juice is absorbed. Add butter and shredded cheese; stir until well mixed. Stir in peas (if frozen), asparagus, and pepper to taste.
- Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3079.79 Kcal (12894 kJ) | ||
| Calories from fat | 707.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 78.6g | 121% | |
|---|---|---|---|
| Cholesterol | 176.84mg | 59% | |
| Sodium | 6558.52mg | 273% | |
| Potassium | 3702.3mg | 79% | |
| Total Carbs | 393.36g | 131% | |
| Sugars | 19.36g | 77% | |
| Dietary Fiber | 28.62g | 114% | |
| Protein | 100.68g | 201% | |
| Vitamin C | 102.7mg | 171% | |
| Vitamin A | 3.4mg | 113% | |
| Iron | 366.7mg | 2037% | |
| Calcium | 706.5mg | 71% | |
| Amount Per 100 g | |||
| Calories | 87.08 Kcal (365 kJ) | ||
| Calories from fat | 20 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.22g | 121% | |
|---|---|---|---|
| Cholesterol | 5mg | 59% | |
| Sodium | 185.44mg | 273% | |
| Potassium | 104.68mg | 79% | |
| Total Carbs | 11.12g | 131% | |
| Sugars | 0.55g | 77% | |
| Dietary Fiber | 0.81g | 114% | |
| Protein | 2.85g | 201% | |
| Vitamin C | 2.9mg | 171% | |
| Vitamin A | 0.1mg | 113% | |
| Iron | 10.4mg | 2037% | |
| Calcium | 20mg | 71% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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