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Asparagus, Prosciutto & Champagne Risotto

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Sometimes the most amazing things happen when you least expect it. This was one of them. I was looking round the kitchen thinking how I had no idea what I was going to make for dinner, when I remembered the asparagus in the freezer from a trip to a pick your own asparagus place with my girls.

AparagusI also have a huge supply of Risotto rice at the moment, so the obvious answer was Asparagus Risotto, a la the Fast And Easy Cookbook for Thermomix UK. But, I also had a left over bottle of champagne – that’s a bottle of booze that wasn’t finished the day it’s opened, don’t worry, a few years back I wouldn’t have known that either 😉 – and some prosciutto from our recent meat box delivery and chicken stock from the whole chicken I managed to make in my Veroma last week.

Well, this combination proved to be my favourite risotto to date. I hope you enjoy it too!


*If you don’t have a Thermomix you can still make this recipe using a traditional Risotto recipe, but substituting the wine for champagne, and the other additions for prosciutto and asparagus.

Aparagus Risotto

Asparagus, Prosciutto & Champagne Risotto
 
Prep time
Cook time
Total time
 
I should warn you that this is a very rich dish, but it is beautiful. Just a rush of beautiful flavour, and I would encourage you to use the best quality prosciutto you can. This recipe is an adaptation from the Asparagus Risotto recipe in the Fast and Easy Cooking TM31 book.
Author:
Recipe type: Main Meal
Serves: 4
Ingredients
  • 80g parmesan
  • 200g asparagus
  • 20g olive oil
  • 250g risotto rice
  • 200g champagne of your choice
  • 450g chicken stock
  • 30g butter
  • 8 strips of prosciutto
  • freshly ground pepper
Instructions
  1. Run your Thermomix at speed 8, and drop 80g of parmesan cheese in for 5 seconds. Set aside.
  2. Cut asparagus tips and add them to the cheese. Put the stalks in the bowl and chop 7 seconds/speed 5.
  3. Add oil and cook for 3 minutes/100C/Speed 1.
  4. Add the champagne, stock and risotto rice and cook for 15 minutes/100C/Spoon Speed Reverse, making sure the measuring cup is in to maintain the liquid.
  5. When it's done the rice should be firm but edible. If needed add another minute or two.
  6. In the meantime, tear the prosciutto into strips.
  7. When the rice is cooked, add the butter, parmesan, prosciutto and asparagus tips, and stir using a spoon.
  8. Sprinkle freshly ground black pepper, and serve immediately.

 

 

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Permanent link to this article: https://www.keeperofthekitchen.com/2014/08/05/asparagus-prosciutto-champagne-risotto/

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