Asparagus risotto with prosciutto from Polpo: A Venetian Cookbook (of Sorts) (page 234) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Soosie on May 10, 2026

    I cooked asparagus in slightly salted water to which I added a stock cube for the stock. The final result was slightly too salty to add a slice a prosciutto, so I didn’t bother. My vegetarian husband ummed and aahed all the way through the meal, so I’d say it was a hit. I’ll watch the salt next time.

  • Lepa on March 16, 2020

    This was pretty good. Not the most complex risotto I've had but good.

  • Jojobuch on March 04, 2018

    Great risotto recipe - I loved the addition of prosciutto at the end (though the risotto was so good on its own that you didn't need it; you can easily leave it out to make it vegetarian). Setting aside some spears of asparagus and cooking them separately also makes for a really nice presentation.

  • Astrid5555 on May 16, 2017

    This is incredibly good! From now on we will only eat asparagus risotto topped with prosciutto. Delicious!

  • Breadcrumbs on April 05, 2015

    p. 234 - This dish is just screaming springtime and with the sh#&ty winter we’ve had, we needed something to shock us into spring! I’m not even a fan of risotto and I absolutely loved this dish. Sweet, tender asparagus in a tangle of Italian prosciutto sitting atop a creamy, parmesan-infused risotto. The recipe (link pasted below) is intended to serve four or six. I served it with chicken so I imagined it would serve four. Everyone asked for more. This is just delicious! Photos here: http://chowhound.chow.com/topics/1009438?commentId=9508887#9508887

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