Prosciutto, Asparagus & Thyme Risotto
  • 20g butter
  • 40ml olive oil
  • 1 large onion, finely chopped
  • 1 garlic clove, crushed
  • 400g arborio rice
  • 1 tsp paprika
  • 125ml sherry (or brandy, cognac)
  • 1 litre chicken stock
  • 1 bunch of thyme
  • 2 bunches of asparagus tips
  • 8 slices prosciutto
  • 40g gouda cheese, grated (or gruyere)
  1. Heat the butter and half the oil in a large saucepan. Add the onion and garlic and cook until soft.
  2. Add the rice and paprika and stir. Add the sherry, bring to the boil and simmer until absorbed.
  3. Add 3 thyme sprigs to the risotto. Pour a ladleful of the chicken stock and stir constantly. Once absorbed, add another ladleful and continue stirring. Continue in this way until all the chicken stock is used and the rice is cooked (about 30 minutes).
  4. About 10 minutes before the rice is cooked, place the asparagus and prosciutto on a baking tray and drizzle with the remaining olive oil. Place under a grill until the prosciutto is crisped.
  5. Remove from the grill and slice each asparagus tip into three pieces. Break the prosciutto into shards.
  6. Once the rice is cooked, remove from the heat. Add the asparagus, remaining thyme leaves (taken off the stalks and chopped) and cheese. Season and stir through.
  7. Serve in bowls and top with the prosciutto shards.
Recipe by The Foodie's Way at