Risotto with Spring Vegetables and Smoked Ham

Risotto with Spring Vegetables and Smoked Ham Recipe
Photo: Randy Mayor; Styling: Leigh Ann Ross

Yield:

6 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Joanne Weir,

April 2008
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