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Photo: Howard L. Puckett; Styling: Ashley Johnson Photo by: Photo: Howard L. Puckett; Styling: Ashley Johnson

Ham-and-Asparagus Risotto

Cooking Light APRIL 1995

  • Yield: 4 servings (serving size: 1 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 287
  • Calories from fat: 10%
  • Fat: 3.3g
  • Saturated fat: 1g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.5g
  • Protein: 13.5g
  • Carbohydrate: 46.3g
  • Fiber: 1.7g
  • Cholesterol: 21mg
  • Iron: 3.9mg
  • Sodium: 381mg
  • Calcium: 32mg

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Ham-and-Asparagus Risotto Recipe