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.
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
Run your Thermomix at speed 8, and drop 80g of parmesan cheese in for 5 seconds. Set aside.
Cut asparagus tips and add them to the cheese. Put the stalks in the bowl and chop 7 seconds/speed 5.
Add oil and cook for 3 minutes/100C/Speed 1.
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.
When it's done the rice should be firm but edible. If needed add another minute or two.
In the meantime, tear the prosciutto into strips.
When the rice is cooked, add the butter, parmesan, prosciutto and asparagus tips, and stir using a spoon.
Sprinkle freshly ground black pepper, and serve immediately.
Recipe by Keeper of the Kitchen at https://www.keeperofthekitchen.com/2014/08/05/asparagus-prosciutto-champagne-risotto/