Asparagus risotto with Parma ham

Name: Asparagus risotto with Parma ham
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1 kg green asparagus; 250 g Mushrooms; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Risotto rice (e.g. Arborio); 2 TEASPOONS clear soup; 1/4 l dry white wine (alternatively broth); 100 g Parma ham

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1 kg green asparagus
250 g Mushrooms
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Risotto rice (e.g. Arborio)
2 TEASPOONS clear soup
1/4 l dry white wine (alternatively broth)
100 g Parma ham

Directions

1
Wash the asparagus and cut off the woody ends generously. Cut the asparagus into pieces. Clean, wash and slice the mushrooms. Peel and chop garlic
2
Heat the oil in a large pot. Fry the mushrooms for about 5 minutes, season and remove. Sauté garlic in frying fat. Steam the rice briefly. Dissolve stock in 3/4 l hot water. Pour 1/4 l to the rice and bring to the boil. Simmer rice open for 20-30 minutes (see package instructions). As soon as the rice has absorbed all the liquid, gradually add the remaining stock and wine
3
Approx. 10 minutes before the end of the cooking time, add the asparagus to the rice and cook along. Grate cheese, stir in a good 2/3. Fold in mushrooms, season to taste. Arrange risotto with remaining Parmesan and ham
4
Drink: cool white wine