Risotto With Spring Vegetables and Ham |
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Prep Time: 60 Minutes Cook Time: 0 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Cooking Light...a Top Rated Recipe from contributor Joanne Weir. Ingredients:
3/4 cup shelled fava beans |
2 cups water |
2 cups asparagus, cut into 1 inch slices |
4 cups reduced-sodium fat-free chicken broth |
2 tablespoons extra virgin olive oil |
1 cup onion, finely chopped |
1/2 cup smoked ham, finely chopped (about 3 ounces) |
1 1/2 cups arborio rice |
1 cup dry white wine |
1 cup shelled green peas |
3 ounces grated parmigiano-reggiano cheese, divided |
1/4 cup whipping cream |
1 tablespoon butter |
1/2 teaspoon salt |
1/4 teaspoon fresh ground pepper |
Directions:
1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans and discard skins. Set aside.
2. Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
3. Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
4. Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.
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