Spring Risotto
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 50 min.
Ready in
Ingredients
for
4
- Ingredients
- 4 cooked ham
- 2 Tbsps good-quality olive oil
- 2 Tbsps butter
- 1 small onion (peeled and finely chopped)
- 2 cloves garlic cloves (peeled and finely chopped)
- 2.333 cups short-grain Arborio rice
- 4 cups chicken stock
- ½ cup dry white wine
- 8 Asparagus (spears)
- 1 cup frozen peas
- ½ cup fresh Basil (finely chopped)
- ½ cup Parmesan (freshly shaved)
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
Cut the ham into thin cubes and set aside.
2.
Heat the oil and butter in a skillet over medium heat; add the chopped onion and cook for about 5 minutes, until soft and translucent. Add the garlic and cook until fragrant, about 1 minute. Add the rice and stir to coat, cooking for about 5 to 7 minutes, until the grains begin to burst.
3.
Meanwhile, heat the chicken stock. While the stock is heating, stir the wine into the rice and cook until the wine is absorbed. Add 1/2 cup of hot chicken stock. Mix well; reduce heat to low. Cook, stirring constantly, until all of the liquid has been absorbed, 8 to 10 minutes. Add the remaining stock in 1/2 cup quantities, continue cooking for 20, or until the rice is tender yet firm. Add the asparagus and peas with the last 1/2 cup of stock. Continue cooking and stirring until stock is absorbed.
4.
Fold in ham and half of the basil and Parmesan cheese. Divide between individual bowls and sprinkle with remaining basil and cheese. Season to taste with salt and pepper. Serve.
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