Ham and Asparagus Risotto
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Ingredients
for
- Ingredients
- 28 ozs green Asparagus
- 2 cloves garlic cloves (chopped)
- 4 Tbsps olive oil
- 1 ⅔ cups Risotto
- 4 cups Vegetable broth
- 1 cup cooked ham
- ½ cup Parmesan (grated)
- 2 Tbsps butter (flaked)
- parsley (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.
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