Gluten Free Asparagus Prosciutto Risotto

Ingredients:

• 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)

Instructions:

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.

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