Lemon Ricotta Risotto With Asparagus, Peas, And Prosciutto

By Sunset
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2 ounces thinly sliced prosciutto

1 pound asparagus, bottom ends cut or snapped off

1 teaspoon plus 1 tbsp. olive oil

Salt and pepper

8 cups reduced-sodium chicken broth

1 large yellow onion, coarsely chopped

2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

1/4 cup finely chopped fresh mint

1/2 cup whole-milk ricotta such as Bellwether Farms

1 cup fresh or frozen peas

1/3 cup lemon juice (from 1 to 2 large lemons)

3 tablespoons unsalted butter

3 ounces finely shredded Spring Hill or Vella Dry jack cheese or parmesan, plus 1 oz. shaved, using a vegetable peeler

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