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–+ servings

Asparagus and Ham Risotto

Couverts4
Preparation 10 minutes
Preparation time:25 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet or saucepan,
  • stirring spoon
  • grater

Ingredients

  • 1 small onion finely chopped
  • 400 g 14 oz green asparagus, trimmed and cut into pieces
  • 125 g 4.4 oz ham, diced
  • 1 1/2 tablespoons butter
  • 300 g 10.5 oz Arborio rice (risotto rice)
  • 8 dl approximately 3 1/3 cups chicken broth (made from bouillon cubes)
  • 50 g 1.7 oz Parmesan cheese, grated
  • Salt and pepper to taste

Instructions

  • In a large skillet or saucepan, melt the butter over medium heat.
  • Add the chopped onion, asparagus pieces, and diced ham.
  • Sauté for about 5 minutes until the vegetables are slightly softened.
  • Stir in the Arborio rice and cook for another 2-3 minutes until the rice grains are translucent.
  • Gradually add the chicken broth, about 1/2 to 1 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
  • Continue this process until the rice is creamy and tender, about 20 minutes.
  • Once the rice is cooked, stir in the grated Parmesan cheese, salt, and pepper.
  • Adjust seasoning according to taste.
  • Serve the risotto hot, garnished with additional grated Parmesan cheese and freshly ground black pepper if desired.

Notes & Wine Advice

A light-bodied white wine such as Pinot Grigio or Sauvignon Blanc complements the delicate flavors of the asparagus and ham in this dish.

Nutrition values

Calories: 400 kcal | Carbohydrates: 55 g | Protein: 15 g | Fat: 12 g | Sugar: 3 g
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Course; Main Course / Pork / Rice / Vegetables
Cuisine; European / Italian