About this recipe:This is my recipe for risotto with asparagus, prosecco and boiled ham. Feel free to add more Parmesan cheese, if you are a cheese fan.
500g green asparagus
6 tablespoons olive oil
1 onion, finely chopped
1L vegetable stock, heated
salt and pepper to taste
250g Arborio rice
30g butter, cubed
100g ham off the bone, cut into strips
50g Parmesan cheese, more for serving
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:10min › Cook:50min › Ready in:1hr
Rinse the asparagus, pat dry and break off any woody stalk ends and discard. Cut off the tips and set aside. Cut the remaining asparagus stalks into pieces.
Heat olive oil in a saucepan and cook and stir onion until soft. Add asparagus stalks and cook for a few minutes. Pour in a little bit of stock, reduce the heat, cover and simmer for about 5 minutes. Add asparagus tips and simmer for another 5 minutes. Season with salt and pepper to taste.
Add rice and pour in the prosecco. Reduce the heat and add the remaining stock - a little at a time, stirring constantly. Let the rice soak up the stock, before adding more. Stir, simmer and add more stock for about 18 to 20 minutes, until the rice is soft.
Add butter cubes, ham and Parmesan cheese, stir well and season to taste. Sprinkle with extra Parmesan cheese and serve.