Ham-and-Asparagus Risotto

Ingredients

• 1 cup arborio uncooked
• 1 cup asparagus sliced (1-inch) ()
• 0.5 cup cooking wine dry white
• 3 tablespoons parsley fresh minced
• 1 teaspoon thyme leaves fresh chopped
• 1  garlic clove minced
• 0.3 cup green onions sliced
• 6 ounces maple-glazed ham chopped
• 10.5 ounce low-salt chicken broth canned
• 1 cup mushrooms chopped
• 1 cup water 

Equipment

• sauce pan

Directions

1. Cook the asparagus in boiling water 3 minutes or until crisp-tender.
2. Drain and set aside.
3. Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
4. Coat a medium saucepan with cooking spray; place over medium heat until hot.
5. Add mushrooms, green onions, and garlic; saut 2 minutes.
6. Add rice; cook 1 minute, stirring constantly.
7. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.
8. Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
9. Add asparagus during the last 4 minutes of cooking time.
10. Remove from heat; stir in parsley and thyme.
11. Serve immediately.