ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Risotto with Spring Vegetables and Smoked Ham

Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield 6 servings

Ingredients

  • 3/4 cup shelled fava beans (about 1 1/2 pounds unshelled)
  • 2 cups water
  • 2 cups (1-inch) slices asparagus (about 1/2 pound)
  • 4 cups fat-free, less-sodium chicken broth
  • 2 tablespoons extravirgin olive oil
  • 1 cup finely chopped onion (about 1 small)
  • 1/2 cup finely chopped smoked ham (about 3 ounces)
  • 1 1/2 cups Arborio rice or other medium-grain rice
  • 1 cup dry white wine
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1/4 cup whipping cream
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 439
  • caloriesfromfat 30 %
  • fat 14.4 g
  • satfat 6.1 g
  • monofat 6 g
  • polyfat 1.1 g
  • protein 19.7 g
  • carbohydrate 59.4 g
  • fiber 9.8 g
  • cholesterol 30.5 mg
  • iron 3.3 mg
  • sodium 758 mg
  • calcium 173 mg

How to Make It

  1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; 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.