Asparagus And Mushroom Risotto With Parma Ham

1. 1

   Cook the asparagus in boiling, lightly salted water for 6-8 mins, until tender. Drain and reserve the cooking liquid. Stir the bouillon cube into the water.

2. 2

   Heat 1 tbsp oil in a deep frying pan, stir in the rice and saute for 1-2 mins. Gradually add the stock, a little at the time, waiting until the liquid has absorbed before adding more. Stir frequently and season.

3. 3

   Heat 1 tbsp oil in a separate frying pan, add the mushrooms and garlic and saute for 5-7 mins, until soft. Season. Stir the mushrooms, asparagus and Parmesan into the risotto, followed by the lemon juice. Season. Divide the risotto between 4 bowls and add some Parma ham. Sprinkle with Parmesan and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.