Roasted Asparagus Risotto

• 12 thin slices prosciutto
• 2 pounds fresh asparagus, cut into 1-inch pieces
• 5-1/2 to 6 cups reduced-sodium chicken broth
• 1 shallot, chopped
• 2 garlic cloves, minced
• 2 teaspoons olive oil
• 2 cups uncooked arborio rice
• 1/2 cup white wine
• 1/2 teaspoon pepper
• 1 cup grated Parmesan cheese

1. Place asparagus in an ungreased 15-in. x 10-in. x 1-in.
2. . Bake, uncovered at 400u0b0 until crisp- tender, stirring occasionally, 20-25 minutes.
3. Meanwhile, place prosciutto in another ungreased baking pan. Bake at 400u0b0 until crisp, 10-12 minutes. Crumble prosciutto; set aside prosciutto and asparagus.
4. In a large saucepan, heat broth and keep warm. In a large skillet, saute shallot and garlic in oil until tender. Add rice; cook and stir for 2-3 minutes. Reduce heat; stir in the wine, pepper and salt. Cook and stir until all of the liquid is absorbed.
5. Add heated broth, 1/2 cup at a time, stirring constantly. Allow the liquid to absorb between additions. Cook until risotto is creamy and rice is almost tender, 20 minutes.
6. Add the asparagus, prosciutto and cheese; cook and stir until heated through. Serve immediately.

thin, fresh asparagus, chicken broth, shallot, garlic, olive oil, arborio rice, white wine, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/roasted-asparagus-risotto/ (may not work)