INGREDIENTS
4
thin slices Prosciutto
12
Asparagus spears
1
Shallot
3 cups
Chicken broth, reduced-sodium
3/4 cup
Arborio rice or medium-grain white rice
1/2 tsp
Black pepper, freshly ground
1/4 tsp
Salt
2 tbsp
Butter
1/4 cup
Parmesan
3/4 cup
Champagne