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Asparagus Risotto with Proscuitto

We love this high taste, low calorie recipe from SlimPasta.


  • 150 grams of SlimPasta Angel Hair

  • 150 grams of rice

  • 2.5 cups (0.625 litres) chicken or vegetable stock

  • 1 table spoon of extra virgin olive oil

  • 12.5 grams of unsalted butter, chopped

  • ½ onion, finely chopped

  • 1 clove garlic, finely crushed

  • 1 bunch asparagus, trimmed, cut into 2cm pieces

  • 2 thin sliced prosciutto

  • 1 table spoon finely grated lemon rind

  • 1 table spoon lemon juice, or to taste

  • Finely grated rind of 1 lemon

  • 1/2 cup chopped flat-leaf parsley leaves

  • 40 grams grated parmesan


  • 1.

    1Bring stock to the boil in a saucepan over medium heat. Reduce heat to low-medium. Cover. Keep at a gentle simmer. Heat oil and half the butter in a large saucepan over medium heat. Add onion and garlic, then cook, stirring, for 4-5 minutes or until onion is soft.

  • 2.

    Add rice. Cook, stirring, for 2 minutes or until rice is hot and well coated in onion mixture.

  • 3.

    Add 1 cup hot stock and stir continuously until stock has been absorbed. Add another cup of stock. Stir until stock has been absorbed.

  • 4.

    Add asparagus to pan. Continue to add remaining stock, a cupful at a time, stirring continuously, allowing stock to be absorbed before adding more, until mixture is creamy and rice is just tender (this should take about 20 minutes) but still al dente; add a little extra stock or water if necessary. Prepare SlimPasta and cut finely. Add SlimPasta to mixture.

  • 5.

    Add lemon rind, juice, remaining butter, prosciutto and parmesan to risotto. Stir to combine. Season to taste with salt and pepper. Serve immediately.

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