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.
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.