Risotto with Asparagus and Parma Ham

Ingredients

• 500 g white asparagus
• 1 l vegetable broth
• 1 Shallot
• 2 tbsp olive oil
• 350 g risotto rice
• 200 ml dry white wine
• 80 g Parma ham (sliced)
• 50 g freshly grated Parmesan
• 2 tbsp butter
• Pepper
• chervil (for garnish)

Instructions

1. 1.

   Peel the asparagus and cook the spears together with the skin in vegetable broth for about 15 minutes until tender yet firm. Remove the spears, drain well, and cut into approximately 2 cm long pieces. Strain the broth through a sieve.

2. 2.

   Peel and finely dice the shallot. Sauté in hot oil until translucent. Add the rice, stir briefly, then deglaze with white wine. Pour in some broth and let the rice absorb it. Gradually add more broth while stirring occasionally, continuing this process until the risotto is creamy and the rice is al dente.

3. 3.

   Tear the Parma ham into small pieces and fold them into the risotto along with the asparagus, Parmesan, and butter at the end. Season with salt and pepper to taste, then serve garnished with chervil.