Spring Vegetable and Ham Risotto

A nice addition to any dinner party.

• Ready In: 59 mins
• Serves: 4

Ingredients

• 1  tablespoon  vegetable oil
• 2  tablespoons butter
• 2  shallots, chopped
• 1  cup risotto rice
• 1⁄2 lb smoked ham, diced
• 2 1⁄2 cups vegetable broth
•  saffron
• 2  celery ribs, sliced
• 1⁄4 lb French style green bean, halved
• 1⁄4 lb asparagus, cut into 1 1/2-inch pieces
• 3  scallions, chopped
• 1⁄3 cup  finely grated parmesan cheese
•  salt and pepper

Directions

1. Place the oil, butter and shallots in a heavy-bottomed pan and saute until softened.
2. Stir in the rice and ham and cook for 4-5 minutes.
3. Meanwhile, pour the vegetable bouillon over the saffron and leave to soak. Strain over the rice and cook for 10 minutes.
4. Add the celery, beans and asparagus and simmer for a further 15-20 minutes until the rice is tender and all the liquid is absorbed.
5. Stir in the scallions and cheese. Season to taste, cover and cook for 3 minutes. Serve hot.