Risotto with Spring Vegetables and Smoked Ham

Name: Risotto with Spring Vegetables and Smoked Ham
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice or other medium-grain rice; 473 milliliters (1-inch) slices asparagus (about 1/2 pound); 0 teaspoons freshly ground black pepper; 1 Tbsp butter; 237 milliliters dry white wine; 2 Tbsps extravirgin olive oil; 946 milliliters fat-free, less-sodium chicken broth; 177 milliliters shelled fava beans (about 1 1/2 pounds unshelled); 237 milliliters shelled green peas (about 1 pound unshelled); 237 milliliters finely chopped onion (about 1 small); 85 grams 3/4 cup grated Parmigiano-Reggiano cheese, divided; 1 teaspoons salt; 85 grams 1/2 cup finely chopped smoked ham (about; 473 milliliters water; 59 milliliters whipping cream

Risotto with Spring Vegetables and Smoked Ham might be just the main course you are searching for. This recipe makes 6 servings with 439 calories, 16g of protein, and 15g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. A mixture of wine, asparagus, water, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the arborio rice you could follow this main course with the Chocolate Rice Pudding as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free diet. It will be a hit at your Spring event. This recipe is typical of Mediterranean cuisine.

Instructions

Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain.

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Water

Beans

Remove tough outer skins from beans; discard skins. Set aside.

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Beans

Bring 2 cups water to a boil in a medium saucepan.

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Water

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Sauce Pan

Add asparagus to pan; cook 4 minutes or until crisp-tender.

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Asparagus

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Frying Pan

Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside.

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Asparagus

Water

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Slotted Spoon

Frying Pan

Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.

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Broth

Water

Heat olive oil in a large saucepan over medium heat.

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Olive Oil

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Sauce Pan

Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally.

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Onion

Ham

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Frying Pan

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.

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Rice

Wine

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).

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Broth

Stir in peas, reserved beans, and reserved asparagus.

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Asparagus

Beans

Peas