Pea Risotto with Asparagus and Ham
- 200 grams green Asparagus
- 150 grams green Peas (frozen)
- 1 sprig Basil
- 1 sprig parsley
- 150 grams cooked ham
- 1 shallot
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- 30 grams butter
- 50 grams freshly grated Parmesan
Rinse the asparagus, cut off the woody ends, peel the bottom third, and cut the stalks diagonally into 2 cm (approximately 3/4 inch) pieces. Blanch for about 3 minutes in boiling salted water. Remove and drain well.
Thaw the peas. Rinse the herbs, shake dry, pluck off the leaves, and cut into large strips. Cut the ham into small strips. Peel and finely chop the shallot and sauté until translucent in a pot with hot oil.
Add the rice and sauté briefly. Deglaze with the wine. Add hot broth to cover and keep at a low boil, stirring constantly, and adding broth as it is absorbed. Continue process until the rice is cooked and all broth is used (20–25 minutes).
Mix the ham, peas, and asparagus into the risotto 5 minutes before end of cooking. Stir in the butter and fold in half of the Parmesan. Season with salt and pepper and place in preheated bowls. Serve with the herbs and the remaining Parmesan.