Ham and Asparagus Risotto

Do you have ham leftovers from Easter? Ham and Asparagus Risotto is a great way to use it up.

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.

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