Parma Ham & Asparagus Risotto

1. 1

   Heat Olive Oil in a large saucepan and saute onion until soft.

2. 2

   Add rice and continue to cook for 2 minutes.

3. 3

   Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.

4. 4

   After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.

5. 5

   Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.

6. 6

   Serve sprinkled with parmesan cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.