Asparagus and Ham Risotto
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 ½ 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 / Tips / 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.
Nutritional Information
Calories: 400 kcal | Carbohydrates: 55 g | Protein: 15 g | Fat: 12 g | Fiber: 4 g | Sugar: 3 g
