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Ham and Asparagus Risotto

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Ham and Asparagus Risotto
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
483
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie483 kcal(23 %)
Protein23.27 g(24 %)
Fat26.91 g(23 %)
Carbohydrates40.27 g(27 %)
Sugar added0 g(0 %)
Roughage4 g(13 %)
Vitamin A291.37 mg(36,421 %)
Vitamin D0.36 μg(2 %)
Vitamin E3.25 mg(27 %)
Vitamin B₁0.49 mg(49 %)
Vitamin B₂0.42 mg(38 %)
Niacin7.99 mg(67 %)
Vitamin B₆0.34 mg(24 %)
Folate297.53 μg(99 %)
Pantothenic acid0.9 mg(15 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C15.75 mg(17 %)
Potassium587.3 mg(15 %)
Calcium294.92 mg(29 %)
Magnesium43.59 mg(15 %)
Iron2.56 mg(17 %)
Zinc2.32 mg(29 %)
Saturated fatty acids9.04 g
Cholesterol52.93 mg
Author of this recipe:

Ingredients

for
4
Ingredients
28 ounces
green Asparagus
2 cloves
garlic (chopped)
4 tablespoons
1 ⅔ cups
4 cups
1 cup
cooked ham
½ cup
2 tablespoons
butter (flaked)
Parsley leaf (for garnishing)

Preparation steps

1.
Peel the lower third of the asparagus stalks. Trim the ends and slice into bite sized pieces.
2.
Heat 3 tbsp of oil in a pan. Add the garlic and saute briefly. Add the asparagus and saute briefly. Add a little water and continue cooking for 4-5 minutes. Cover and set aside.
3.
Bring the broth to a simmer in a small pan.
4.
Saute the rice in the remaining oil in a large pan. Gradually add the hot broth stirring occasionally over the next 20 minutes (only add more broth as it evaporates/the rice absorbs it) until al dente.
5.
Finely chop the ham.
6.
5 minutes before the rice is done, add the asparagus and warm through.
7.
Stir in the ham, flaked butter and the grated Parmesan to the rice. Season to taste with salt and pepper. Garnish with the parsley.