Ham and Asparagus Risotto

Do you have ham leftovers from Easter? Here is one of my favorite recipes to use up leftover ham.

Ham and Asparagus Risotto

adapted from Cooking Light

Ingredients:

  • 2 Cups sliced asparagus, cut into 1-inch pieces
  • 1 Cup water
  • 1/2 cup white wine, or chicken stock if you don’t have wine. I used stock because I did not have any white wine on hand.
  • 1 – 10 oz can of chicken broth or Homemade Chicken Stock
  • 1 Tbsp olive oil
  • 1/4 cup sliced green onions
  • 1 garlic clove, minced
  • 1 Cup uncooked Arborio or other short grain rice
  • 1 1/2 cups chopped, cooked ham (How To Bake A Ham)
  • 2 Tbsp fresh, minced parsley
  • Parmesan, to taste

Instructions:

1. Cook the asparagus in boiling water for 3 minutes. Drain and set aside.


2. Combine water, chicken stock and wine in a small saucepan and simmer over low heat. Do not bring to a boil.

3. Over medium heat, add olive oil to large saucepan. Add green onions and garlic and saute for about 1 minute.

4. Add rice and cook for 1 minute, stirring constantly.


5. Add 1/2 cup of warm stock and ham. Cook for about 3 minutes or until the liquid is nearly absorbed. Stirring constantly.
6. Add the remaining stock, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next stock portion. About 20 minutes total.

7. Add asparagus during the last 4 minutes of the total cooking time.

8. When finished cooking, remove from heat and stir in parsley. Sprinkle with Parmesan cheese to taste.

Another recipe for your leftover ham: Ham and Asparagus Frittata

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