Ham-and-Asparagus Risotto

Ham-and-Asparagus Risotto
Photo by Howard L. Puckett


  • 3 tablespoons minced fresh parsley
  • 1 cup (1-inch) sliced asparagus (about 1/2 pound)
  • 1 cup water
  • 1 (10 1/2-ounce) can low-salt chicken broth
  • 1 cup uncooked Arborio or other short-grain rice
  • ¼ cup sliced green onions
  • ½ cup dry white wine
  • + 5 more ingredients
    • 1 teaspoon chopped fresh thyme
    • 1 cup chopped mushrooms
    • 1 1/3 cups chopped Maple-Glazed Ham (about 6 ounces)
    • 1 garlic clove, minced
    • Vegetable cooking spray

Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside. Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add mushro...

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