Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto
Photo: Alex Farnum; Styling: Karen Shinto
This risotto is a lot more lemony than you might expect, so get ready for some bracing tang along with the rich cheeses.
How to Make It
Step 1
1
Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.
Step 2
2
Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
Step 3
3
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.
Step 4
4
Pour broth into a medium saucepan and bring to a simmer over medium heat.
Step 5
5
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.
Step 6
6
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).
Step 7
7
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.
Step 8
8
Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.
Ingredients
2 ounces thinly sliced prosciutto
1 pound asparagus, bottom ends cut or snapped off
1 teaspoon plus 1 tbsp. olive oil
Salt and pepper
8 cups reduced-sodium chicken broth
1 large yellow onion, coarsely chopped
2 cups Arborio or Carnaroli rice
1/2 cup dry white wine
1/4 cup finely chopped fresh mint
1/2 cup whole-milk ricotta such as Bellwether Farms
1 cup fresh or frozen peas
1/3 cup lemon juice (from 1 to 2 large lemons)
3 tablespoons unsalted butter
3 ounces finely shredded Spring Hill or Vella Dry jack cheese or parmesan, plus 1 oz. shaved, using a vegetable peeler
Directions
Step 1
1
Preheat oven to 400°. Set a rack in a rimmed baking sheet and lay prosciutto slices on rack.
Step 2
2
Arrange asparagus in a single layer on another baking sheet. Drizzle with 1 tsp. oil. Sprinkle with salt and pepper; toss to coat.
Step 3
3
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.
Step 4
4
Pour broth into a medium saucepan and bring to a simmer over medium heat.
Step 5
5
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.
Step 6
6
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).
Step 7
7
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.
Step 8
8
Divide risotto among bowls or plates. Top with prosciutto crisps and sprinkle with shaved cheese. Serve immediately.
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