Ham-and-Asparagus Risotto

Ham-and-Asparagus Risotto Recipe
Photo: Howard L. Puckett; Styling: Ashley Johnson

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 287
Caloriesfromfat 10 %
Fat 3.3 g
Satfat 1 g
Monofat 1.3 g
Polyfat 0.5 g
Protein 13.5 g
Carbohydrate 46.3 g
Fiber 1.7 g
Cholesterol 21 mg
Iron 3.9 mg
Sodium 381 mg
Calcium 32 mg

Ingredients

1 cup (1-inch) sliced asparagus (about 1/2 pound)
1 cup water
1/2 cup dry white wine
1 (10 1/2-ounce) can low-salt chicken broth
Vegetable cooking spray
1 cup chopped mushrooms
1/4 cup sliced green onions
1 garlic clove, minced
1 cup uncooked Arborio or other short-grain rice
3 tablespoons minced fresh parsley
1 teaspoon chopped fresh thyme

Preparation

Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.

Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.

Coat a medium saucepan with cooking spray; place over medium heat until hot. 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. 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). Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.

Note:

Jane Ingrassia Reinsel,

Cooking Light

April 1995
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