Gluten Free Asparagus Prosciutto Risotto

On a gluten free diet many of us eat a lot of rice. Gluten free risotto is a nice change. I am getting tired of the same old rice dishes and wanted to mix things up a bit. The only risotto recipes I have taste-tested were in fine Italian restaurants, but never cooked it myself. Imagine that! And I’m half Italian! Our family always ate the same asparagus recipe, boiled, and dipped in mayonnaise while eating. Traditional risotto includes parmesan cheese cooked into the rice. It makes it creamier, though it is pretty creamy alone because of the starch content of the arborio rice.  However, because prosciutto is already very salty I opted on just topping the rice off with a little parmesan cheese.

Gluten Free Asparagus Prosciutto Risotto


Yield: Serves 2 as a main dish; 4 as a side

Gluten Free Asparagus Prosciutto Risotto

A delicious, classic asparagus prosciutto risotto recipe made gluten free.


  • 1/2 Tablespoon extra virgin olive oil
  • 1 Tablespoon butter
  • 1/2 to 2/3 cup yellow onion, chopped
  • 2 teaspoons dried basil
  • 1/3 teaspoon garlic powder
  • 1 cup arborio rice (risotto)
  • 2 1/2 to 3 cups gluten free, low-sodium, chicken broth* (I used O Organics brand.)
  • 1/2 pound asparagus (I used 9 oz.), cut diagonally into bite size pieces
  • 1 package (3 oz.) gluten-free prosciutto (Boar's Head DigiCatessen brand is gluten free.)
  • Grated parmesan cheese (optional)


  1. Preheat non-stick pan with oil and butter until melted.
  2. Add onion, garlic powder and basil; and saute until onion is translucent.
  3. Add rice; stir; and cook for about 2 minutes.
  4. Add wine and turn heat to medium-high. Cook until wine has been absorbed into the rice.
  5. Lower heat to medium and add 1/4 to 1/2 cup chicken broth at a time and stir; wait until the broth is well absorbed before adding more. Keep on adding more chicken broth until rice is tender.
  6. While rice is cooking, boil some water in a shallow pan, just enough to come about half way up the asparagus.
  7. Add asparagus once boiled.
  8. Cook for about 3 - 5 minutes (whichever tenderness you like).
  9. When you place the last water in, add some parmesan cheese, if you choose to use it.
  10. Saute the prosciutto in a small pan and add it to the rice.
  11. Add in the asparagus; and toss all together.
  12. If you did not add the parmesan cheese in the rice then top each portion or the serving dish with some.


*The amount of broth will depend upon if you like al dente or well cooked.

You can use less prosciutto because it is very salty. A little goes along way. You can always set aside a slice or two for another recipe. It's great wrapped around asparagus, too, and then broiled or grilled. Just make sure you parboil the asparagus first.)

Note: Allergens will depend upon brands used.

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