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.
What a great way to use leftovers! We have lots of those! 🙂
That looks awesome! I love the combo of ham and asparagus together 🙂 We just had ham and asparagus lasagna last night with our leftovers.
Thanks for sharing your recipe and linking to Tempt My Tummy Tuesday.
That looks yummy! Love asparagus!I’m having a Leftover Ham Linky if you would like to join us!
http://hoosierhomemade.com/sir-ham-a-lot-leftover-ham-recipes/
~Liz@HoosierHomemade
I’m so glad you had a minute to link up! Thanks!
~Liz@HoosierHomemade
I tried this recipe and it was great! Here’s my results…
http://ataleoftwobloggers.blogspot.com/