Lemon Ricotta Risotto with Asparagus, Peas, and Prosciutto

INGREDIENTS

2 oz

Prosciutto

1 lb

Asparagus

1/4 cup

Mint, fresh

1 cup

Peas, fresh or frozen

Yellow onion, large

8 cups

Chicken broth, reduced-sodium

1/3 cup

Lemon juice

2 cups

Arborio or carnaroli rice

Salt and pepper

4 tsp

Olive oil

3 tbsp

Butter, unsalted

3 oz

Hill or vella dry jack cheese or parmesan, Spring

1/2 cup

Whole-milk ricotta such as bellwether farms

1/2 cup

White wine, dry