Parma Ham & Asparagus Risotto

This is a recipe I found in a cooking magazine years ago that has become a real family favorite. Comfort food at it's best. You can substitute leftover chicken for parma ham or leave out the meat and go vegetarian (maybe adding some mushrooms).

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  onion (chopped finely)
• 1  cup arborio rice (Risotto)
• 3  cups  chicken stock
• 1  bunch fresh asparagus (cut into 1-inch pieces)
• 6  slices parma ham (torn into bite size pieces)
• 1  teaspoon parsley (finely chopped)
• 50  g  philadelphia cheese
•  grated parmesan cheese (optional)

Directions

1. Heat Olive Oil in a large saucepan and saute onion until soft.
2. Add rice and continue to cook for 2 minutes.
3. Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
4. After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
5. Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
6. Serve sprinkled with parmesan cheese.