Pea Risotto with Asparagus and Ham

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Pea Risotto with Asparagus and Ham
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
200 grams green Asparagus
salt
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
How healthy are the main ingredients?
hamParmesanolive oilBasilparsleysalt

Preparation steps

1.

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.

2.

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.

3.

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).

4.

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.