Bright green peas and Spring asparagus stirred lovingly into a creamy risotto finished with smoky ham and fresh herbs.
|1||(30 mL) Olive oil|
|2 tbsp||(30 mL) Butter|
|1||Small onion, diced|
|2||Cloves garlic, minced|
|1.5 cups||(375 mL) Arborio rice|
|.5 cup||(125 mL) White wine|
|4 cups||(1 L) Chicken broth|
|1||(175 g) Package Schneiders® Country Naturals™ Smoked Uncured Black Forest Ham, diced|
|1 cup||(250 mL) Peas (fresh or frozen)|
|10||Spears asparagus, blanched and cut into 1-inch (2.5 cm) pieces|
|.25 cup||(60 mL) Freshly chopped basil|
|.5 cup||(125 mL) Freshly grated Parmesan cheese|
|Salt and pepper|
HEAT oil and butter over medium heat in a large pan. Add onion and garlic. Cook until soft 3-4 minutes. Add rice and stir to coat. Cook 3-4 minutes until lightly toasted. Add wine and cook until evaporated.
REDUCE heat to medium-low and stir in 1/3 of the broth. Cook, stirring constantly until all liquid is absorbed. Add broth a ladle at a time, stirring constantly until rice is just al dente, about 23 minutes in total. Risotto should be the consistency of rice pudding.
ADD ham, peas and asparagus. Stir to heat through. Remove from heat and add Parmesan cheese and basil. Season with salt and pepper. Garnish with fresh basil.
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