Risotto with Spring Vegetables and Smoked Ham

Risotto with Spring Vegetables and Smoked Ham
Photo by Randy Mayor

Ingredients

  • ½ teaspoon salt
  • 1 tablespoon butter
  • ¼ cup whipping cream
  • ¾ cup (3 ounces) grated Parmigiano-Reggiano cheese, divided
  • 1 cup shelled green peas (about 1 pound unshelled)
  • 1 cup dry white wine
  • 1 ½ cups Arborio rice or other medium-grain rice
  • + 8 more ingredients
    • ½ cup finely chopped smoked ham (about 3 ounces)
    • 1 cup finely chopped onion (about 1 small)
    • 2 tablespoons extravirgin olive oil
    • 4 cups fat-free, less-sodium chicken broth
    • 2 cups water
    • 2 cups (1-inch) slices asparagus (about 1/2 pound)
    • ¾ cup shelled fava beans (about 1 1/2 pounds unshelled)
    • ¼ teaspoon freshly ground black pepper

1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside. 2. Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender. Remove asparagus from pan with a slo...

View full recipe at My Recipes

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