Ham and Asparagus Risotto |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Cooking Light April 1995 Ingredients:
sliced asparagus (about 1/2 pound) |
1 cup water |
1/2 cup dry white wine |
1 (10 1/2 ounce) can low sodium chicken broth |
vegetable oil cooking spray |
1 cup chopped mushroom |
1/4 cup sliced green onion |
1 garlic clove, minced |
1 cup uncooked arborio rice or 1 cup other short-grain rice |
1 1/3 cups chopped ham (about 6 ounces) |
3 tablespoons minced fresh parsley |
1 teaspoon chopped fresh thyme |
Directions:
1. Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
2. Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
3. Coat a medium saucepan with cooking spray; place over medium heat until hot.
4. Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
5. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
6. Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.
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