Risotto with Ham and Asparagus

Ingredients

• 600 g green asparagus
• 2 cloves garlic
• 4 tbsp olive oil
• 300 g Arborio rice
• 1 l vegetable broth
• 200 g cooked ham
• 60 g freshly grated Parmesan
• 2 tbsp butter
• Salt
• black pepper (freshly ground)
• parsley (for garnish)

Instructions

1. 1.

   Wash the asparagus, peel only the lower third, trim the ends and cut into bite-sized pieces. Peel and finely chop the garlic. Heat 3 tablespoons of oil in a pan, add the garlic and sauté for about 2 minutes until golden yellow, then add the asparagus and cook for another 2-4 minutes, adding a splash of water and simmering for 4-5 minutes.

2. 2.

   Set aside covered. In a hot pot, toast the rice with the remaining oil, then gradually add broth while stirring occasionally (absorb or evaporate the broth before adding more) until the rice is al dente (20-25 minutes).

3. 3.

   Dice the ham finely. Five minutes before the rice finishes cooking, add the asparagus and cook through; finally stir in the ham, butter chunks, and grated Parmesan, season with salt and pepper, and serve garnished with parsley.