Ham Risotto with Green Asparagus2020-11-01
- Yield: 4 servings
- Servings: 4
- Prep Time: 10m
- Cook Time: 35m
- Ready In: 45m
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This information is per serving.
Saturated Fat1 g
Polyunsaturated Fat0.5 g
Ham risotto with green asparagus. Very easy and delicious Italian risotto with ham and asparagus.
Ham Risotto with Green Asparagus
- 2 pounds (960 g) green asparagus
- 4 tablespoons olive oil
- 2 garlic cloves,peeled and chopped
- 4 cups (1 L) vegetable broth
- 10 oz (300 g) risotto rice
- 6 oz (180 g) cooked ham,finely chopped
- 2 tablespoons butter,flaked
- grated Parmesan cheese
- salt and freshly ground black pepper,to taste
- parsley leaves,for garnishing
Peel the lower third of the green asparagus stalks. Trim the ends and slice into bite-size pieces.
In a pan, preheat 3 tablespoons of olive oil. Add chopped garlic and sauté briefly. Add asparagus and sauté briefly. Add a little water and continue cooking for 4-5 minutes. Cover pan and set aside.
Bring the broth to a simmer in a small pan.
In a large pan, fry the rice in the remaining 1 tablespoon oil. Gradually add the vegetable broth, stirring occasionally, over the next 20 minutes (add more vegetable broth as it evaporates).
Just 5 minutes before risotto is done, add asparagus and warm through. Stir ham, flaked butter and freshly grated Parmesan cheese into the rice. Add seasoning to taste. Garnish with the parsley.