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Ham-and-Asparagus Risotto

Photo: Howard L. Puckett; Styling: Ashley Johnson
Yield 4 servings (serving size: 1 cup)

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
  • 1 1/3 cups chopped Maple-Glazed Ham (about 6 ounces)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon chopped fresh thyme

Nutrition 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

How to Make It

  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. 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.