Prosciutto di Parma is an authentic Italian product and a delicious filling for meals this summer.


  • 1⁄4 onion, finely chopped

  • 100g butter, unsalted

  • 20mL extra virgin olive oil

  • 300g risotto rice(arborio/carnaroli)

  • 1⁄2 cup white wine, dry

  • 1.2L chicken stock, boiling

  • 1 bunch asparagus, sliced, tips kept separate

  • 80g Prosciutto di Parma, sliced

  • 100g grated Parmigiano Reggiano

  • Salt and pepper

  • 125mL balsamic vinegar, reduced to a glaze (aged if possible)

  • Prosciutto di Parma (to serve)


  • 1.

    In a heavy bottomed saucepan gently cook the onion in 25g of butter and olive oil until golden.

  • 2.

    Add the rice and cook for a few mins. Add the wine and simmer until the wine evaporates. Then add a ladle of boiling stock and simmer.

  • 3.

    As the stock is absorbed, add another ladle of stock. Continue until the risotto is cooked “al dente” (approx 16-18 mins). Four mins before risotto is ready add asparagus, bottoms first then after 2 mins add tips and the prosciutto.

  • 4.

    Remove from the heat, add butter and Parmigiano Reggiano cheese and stir continuously for 2 mins.

  • 5.

    Serve with a drizzle of balsamic reduction.

  • 6.

    Place strips of Prosciutto di Parma on top of each dish to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 824kj
  • Fat Total 37g
  • Saturated Fat 19g
  • Protein 29g
  • Carbohydrate 84g
  • Sugar 12g
  • Sodium 1428mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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