Risotto With Spring Vegetables And Smoked Ham Recipe

Name: Risotto With Spring Vegetables And Smoked Ham
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup shelled fava beans (about 1 1/2 pounds unshelled); 2 cups water; 2 cups (1-inch) slices asparagus (about 1/2 pound); 4 cups fat-free, less-sodium chicken broth; 2 tablespoons extravirgin olive oil; 1 cup finely chopped onion (about 1 small); 1/2 cup finely chopped smoked ham (about 3 ounces); 1 1/2 cups Arborio rice or other medium-grain rice; 1 cup dry white wine; 1 cup shelled green peas (about 1 pound unshelled); 3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided; 1/4 cup whipping cream; 1 tablespoon butter; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

Servings: persons

3/4 cup shelled fava beans (about 1 1/2 pounds unshelled)
2 cups water
2 cups (1-inch) slices asparagus (about 1/2 pound)
4 cups fat-free, less-sodium chicken broth
2 tablespoons extravirgin olive oil
1 cup finely chopped onion (about 1 small)
1/2 cup finely chopped smoked ham (about 3 ounces)
1 1/2 cups Arborio rice or other medium-grain rice
1 cup dry white wine
1 cup shelled green peas (about 1 pound unshelled)
3/4 cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
1/4 cup whipping cream
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

1
Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside.
2
Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
3
Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. 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. 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).
4
Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.

1076

kcal

Calories

Fat

Carbs

100

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3/4 cup shelled fava beans (about 1 1/2 pounds unshelled), 2 cups water, 2 cups (1-inch) slices asparagus (about 1/2 pound), 4 cups fat-free, less-sodium chicken broth, and more.

Yes, Risotto With Spring Vegetables And Smoked Ham falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto With Spring Vegetables And Smoked Ham

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