Risotto with Spring Vegetables and Smoked Ham

Ingredients

• 1.5 cups arborio rice medium-grain
• 2 cups asparagus (1-inch) ()
• 0.3 teaspoon pepper black freshly ground
• 1 tablespoon butter 
• 1 cup cooking wine dry white
• 2 tablespoons olive oil extravirgin
• 4 cups less-sodium chicken broth fat-free
• 0.8 cup avarakkai / broad beans shelled ()
• 1 cup peas green shelled ( 1 pound unshelled)
• 1 cup onion finely chopped ( 1 small)
• 3 ounces parmigiano-reggiano cheese divided grated
• 0.5 teaspoon salt 
• 3 ounces ham smoked finely chopped
• 2 cups water 
• 0.3 cup whipping cream 

Equipment

• bowl
• frying pan
• sauce pan
• slotted spoon

Directions

1. Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain.
2. Remove tough outer skins from beans; discard skins. Set aside.
3. Bring 2 cups water to a boil in a medium saucepan.
4. Add asparagus to pan; cook 4 minutes or until crisp-tender.
5. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside.
6. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
7. Heat olive oil in a large saucepan over medium heat.
8. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally.
9. Add rice; cook 2 minutes, stirring frequently. Increase heat to medium-high. Stir in wine, and cook 2 minutes or until liquid is nearly absorbed, stirring constantly.
10. Add the remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 25 minutes total).
11. Stir in peas, reserved beans, and reserved asparagus.
12. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes).
13. Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper.
14. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.