Risotto with Spring Vegetables and Smoked Ham

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. 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. 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. 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. 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.