Spring Vegetable and Ham Risotto

Name: Spring Vegetable and Ham Risotto
Ingredients: 1 tablespoon vegetable oil; 2 tablespoons butter; 2 shallots, chopped; 1 cup risotto rice; 12 lb smoked ham, diced; 2 12 cups vegetable broth; saffron; 2 celery ribs, sliced; 14 lb French style green bean, halved; 14 lb asparagus, cut into 1 1/2-inch pieces; 3 scallions, chopped; 13 cup finely grated parmesan cheese; salt and pepper

13 ingredients

8 steps

Ingredients

1 tablespoon vegetable oil
2 tablespoons butter
2 shallots, chopped
1 cup risotto rice
12 lb smoked ham, diced
2 12 cups vegetable broth
saffron
2 celery ribs, sliced
14 lb French style green bean, halved
14 lb asparagus, cut into 1 1/2-inch pieces
3 scallions, chopped
13 cup finely grated parmesan cheese
salt and pepper

Directions

1

Place the oil, butter and shallots in a heavy-bottomed pan and saute until softened.
2

Stir in the rice and ham and cook for 4-5 minutes.
3

Meanwhile, pour the vegetable bouillon over the saffron and leave to soak.
4

Strain over the rice and cook for 10 minutes.
5

Add the celery, beans and asparagus and simmer for a further 15-20 minutes until the rice is tender and all the liquid is absorbed.
6

Stir in the scallions and cheese.
7

Season to taste, cover and cook for 3 minutes.
8

Serve hot.