Name: Ham and asparagus risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 onion, finely chopped; 2 clove garlic, finely chopped; 1 1/2 cup (300g) arborio rice; 4 1/2 cup (1.25l) hot chicken stock (salt-reduced); 200 gram ham, sliced; 1 bunch asparagus, trimmed, diagonally sliced; 1/2 cup (60g) peas; 2 tablespoon chopped tarragon; 3 tablespoon grated parmesan, plus extra, to serve; 20 gram butter

Ham and asparagus risotto

Serves 4

Prep

10M

Cook

30M

Total

40M

Skip to Recipe

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

2 clove garlic, finely chopped

1 1/2 cup (300g) arborio rice

4 1/2 cup (1.25l) hot chicken stock (salt-reduced)

200 gram ham, sliced

1 bunch asparagus, trimmed, diagonally sliced

1/2 cup (60g) peas

2 tablespoon chopped tarragon

3 tablespoon grated parmesan, plus extra, to serve

20 gram butter

Method

1.Heat oil in a heavy-based saucepan on medium. Saute onion and garlic 2-3 minutes, until tender. Add rice; cook, stirring, 2 minutes.

2.Add a ladle of hot stock to rice mixture; stir constantly until liquid is completely absorbed. Continue until rice is tender (about 20 minutes).

3.Stir in ham, asparagus, peas and tarragon; cook a further 3 minutes. Stir in grated parmesan and butter.

4.Season to taste. Serve scattered with extra grated parmesan.

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Ingredients

Method

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