Recipe

Ham and asparagus risotto

Jan 27, 2014 1:00pm
  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Ham and asparagus risotto
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 clove garlic, finely chopped
  • 1 1/2 cup (300g) arborio rice
  • 4 1/2 cup (1.25l) hot chicken stock (salt-reduced)
  • 200 gram ham, sliced
  • 1 bunch asparagus, trimmed, diagonally sliced
  • 1/2 cup (60g) peas
  • 2 tablespoon chopped tarragon
  • 3 tablespoon grated parmesan, plus extra, to serve
  • 20 gram butter

Method

Ham and asparagus risotto
  • 1
    Heat oil in a heavy-based saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice; cook, stirring, 2 minutes.
  • 2
    Add a ladle of hot stock to rice mixture; stir constantly until liquid is completely absorbed. Continue until rice is tender (about 20 minutes).
  • 3
    Stir in ham, asparagus, peas and tarragon; cook a further 3 minutes. Stir in grated parmesan and butter.
  • 4
    Season to taste. Serve scattered with extra grated parmesan.

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