Ham and Asparagus Risotto
Creamy, comforting, and packed with flavor, this Ham and Asparagus Risotto is the perfect blend of indulgence and fresh ingredients. Made with tender arborio rice slowly simmered in a rich broth, this dish features crisp asparagus and savory ham for a delightful balance of texture and taste. A touch of white wine adds sophistication, while freshly grated Parmesan cheese melts into every bite for a luscious, creamy finish. Ideal for an impressive weeknight dinner or a casual gathering, this easy risotto recipe comes together in just 45 minutes and serves four. Garnish with a sprinkle of fresh parsley for a touch of herby brightness, and get ready to savor each forkful of this irresistible dish. Perfect for springtime and beyond, ham and asparagus risotto is a must-try for fans of Italian-inspired comfort food.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1.5 cups arborio rice
- 0.5 cups white wine (optional)
- 4 cups chicken or vegetable broth, warmed
- 1 bunch asparagus, trimmed and cut into 1-inch pieces
- 1 cup ham, diced
- 0.5 cups Parmesan cheese, grated
- to taste salt
- to taste black pepper
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
In a large skillet or heavy-bottomed saucepan, heat the olive oil and butter over medium heat until melted.
Add the diced onion and cook for 3-4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another minute until fragrant.
Stir in the arborio rice and cook for 2-3 minutes, ensuring the rice is coated with the oil and slightly toasted.
If using wine, pour it into the pan and stir until it is mostly evaporated.
Begin adding the warmed broth, one ladleful (about 1/2 cup) at a time, stirring frequently and allowing the liquid to be absorbed before adding the next ladleful. Continue this process for about 15 minutes.
After 15 minutes, add the asparagus pieces to the risotto. Continue adding broth and stirring for another 5-7 minutes, or until the rice is tender yet slightly firm (al dente) and the asparagus is cooked but still crisp.
Stir in the diced ham, cooking for 2-3 minutes until warmed through.
Remove the skillet or pan from the heat and stir in the grated Parmesan cheese. Season with salt and freshly ground black pepper to taste.
Garnish with chopped parsley, if desired, and serve the risotto warm.
Nutrition Facts
Calories |
1680 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.7 g | 105% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 9509 mg | 413% | |
| Total Carbohydrate | 128.2 g | 47% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 21.2 g | ||
| Protein | 92.9 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 674 mg | 52% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 2133 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
