Lemon Ricotta Risotto & Asparagus, Peas, & Prosciutto Recipe – Sunset Magazine

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