Secrets of a Home Cook may be jumping the gun on local farm stands here in the northeast, but that doesn’t mean we can’t get recipe ready for summer! Supermarkets are brimming with the first signs of local produce even if local is California asparagus and Georgia onions. The point is, as the weather warms up it gets easier to find all kinds of vibrant produce. So, toss a bunch of veggies into freshly made risotto with a bit of crispy prosciutto for a pop of flavor and you’ll be all set for warm weather cooking. The best part is risotto with crispy prosciutto makes the veggies AOK for the pickiest eaters.

Don’t rush the risotto: Cooking risotto is a process and patience will result in a rich and creamy outcome without adding any cream. This is because as liquid is added, the starch in the risotto releases, giving it a luscious texture and flavor. So, a little broth at a time and a lot of stirring is the secret to this stellar dish.

Cooking with wine: Quit simply, if you wouldn’t drink it, don’t cook with it.

Goes with…. Oven roasted crispy fries, Slow roasted grape tomatoes or Asparagus with fresh ricotta and lemon “mayonnaise”

Risotto with Crispy Prosciutto

Prep Time: 10 minutes

Cook Time: 30 minutes

Serving Size: 4-6


  • 4 tablespoons olive oil, divided
  • 1 small zucchini, chopped
  • ½ bunch thin asparagus, trimmed and chopped
  • 1-cup fresh peas, shelled (a fun project for kids!)
  • 1 small-ish Vidalia onion, chopped
  • 1 ½ cups Arborio rice
  • ½ cup good quality white wine
  • 4 cups (1 quart) vegetable or chicken stock
  • 2 tablespoons unsalted butter
  • ½ cup Parmesan cheese, freshly grated + more for garnish
  • 4 ounces sliced prosciutto


  1. In a medium skillet, heat 2 tablespoons olive oil. Add zucchini, asparagus and peas and cook until soft, about 5 minutes. Set aside.
  2. Risotto: In a 4-quart pot or Dutch oven, heat remaining 2 tablespoons oil and add onion to soften (do not brown!). Add risotto and stir to coat the rice. Turn up the heat and add the wine. Stir until most of the wine is absorbed. Add 4 cups of broth, 1 cup at a time until each addition is almost completely absorbed. Stir in butter until combined, then add in the Parmesan and the veggies.
  3. Crispy prosciutto: Cut prosciutto into strips with a sharp knife or clean scissors. Heat a dry skillet and add prosciutto strips. Cook stirring occasionally until crispy. Serve on top of risotto. Sprinkle additional Parmesan if desired.