Ham and Asparagus Risotto

Made This Recipe? Add Your Photo

Total Time
Prep 10 mins
Cook 20 mins

Cooking Light April 1995

Ingredients Nutrition


  1. Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
  2. Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
  3. Coat a medium saucepan with cooking spray; place over medium heat until hot.
  4. Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
  5. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
  6. Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.
Most Helpful

3 5

I was hoping for more from this. It was rather bland, and should've had cream or even just milk to achieve the consistency I expect from a risotto.