Ham And Asparagus Risotto

12 ingredients
6 steps

Ingredients

  • sliced asparagus (about 1/2 pound)
  • 1 cup water
  • 1/2 cup dry white wine
  • 1 (10 1/2 ounce) can low sodium chicken broth
  • vegetable oil cooking spray
  • 1 cup chopped mushroom
  • 1/4 cup sliced green onion
  • 1 garlic clove, minced
  • 1 cup uncooked arborio rice or 1 cup other short-grain rice
  • 1 1/3 cups chopped ham (about 6 ounces)
  • 3 tablespoons minced fresh parsley
  • 1 teaspoon chopped fresh thyme

Directions

  1. 1
    Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
  2. 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. 3
    Coat a medium saucepan with cooking spray; place over medium heat until hot.
  4. 4
    Add mushrooms, green onions, and garlic; saute 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.
  5. 5
    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).
  6. 6
    Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.

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