Light Lemon Risotto with Prosciutto Wrapped Asparagus

Best prepared in one of Kleenmaid’s Microwave Grill and Induction Cooktop. Click here for more info

What you will need:

  • 1 asparagus spear per guest
  • 1 thin slice prosciutto per guest


  • Handful Italian parsley
  • Zest 2 lemons, finely grated
  • 60g Parmesan cheese, cubed
  • 2 cloves garlic
  • 2 eschalots (French shallots)
  • 1 tbsp Extra Virgin Olive Oil
  • 300g risotto rice of choice (Italian arborio or caranoli)
  • 100mls white wine
  • 700mls liquid stock
  • 40mls lemon juice, fresh
  • Sea salt to taste
  • 100mls cream or to taste
  • Additional finely grated lemon zest to garnish
  • Small cube cold butter per guest (optional)

How to make it:

Prepare asparagus by wrapping each spear with a piece of prosciutto.

Place under a preheated Kleenmaid Microwave Grill and cook for 4 minutes or until hot and fragrant.

Place parsley, lemon zest and parmesan into a food processor and blend until fine powder.

Set aside.

Place chopped garlic, eschalots, oil and rice into large flat bottomed saucepan with lid. Stir fry for a few minutes until rice is toasted and aromatics are fragrant on your Kleenmaid Induction cooktop level 8.

Add wine, stock and lemon juice and bring to a rolling boil on your Kleenmaid Induction cooktop level 8. Allow liquid to reduce down until the rice is a thick bubbling mixture, stirring only occasionally.

Reduce heat to Kleenmaid Induction level 3.

Cover saucepan with a clean tea towel, secure saucepan lid and set timer for 20 minutes.

Remove tea towel and lid and stir in salt, cream and reserved Parmesan, herb mix.

Serve with additional grated lemon zest and a dollop of butter if using.

Top each serving with a wrapped asparagus spear.

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