- Exported from MasterCook *
Risotto with Spring Vegetables and Smoked Ham
Recipe By :Joanne Weir
Serving Size : 6 Preparation Time :0:00
Categories : Rice
Amount Measure Ingredient — Preparation Method
-- --— ------——
3/4 cup fava beans — shelled
2 cups water
2 cups asparagus — 1-inch slices
4 cups chicken stock
2 tablespoons extra virgin olive oil
1 cup onion — finely chopped; about 1 small
1/2 cup smoked ham — finely chopped; about 3 oz.
1 1/2 cups arborio rice
1 cup dry white wine
1 cup green peas — shelled
3/4 cup Parmesan cheese — divided
1/4 cup whipped cream
1 tablespoon butter
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cook beans in boiling water 1 minute; drain. Plunge beans into ice water; drain. Remove tough outer skins from beans; discard skins. Set aside.
Bring 2 cups water to a boil in a medium saucepan. Add asparagus to pan; cook 4 minutes or until crisp-tender. Remove asparagus from pan with a slotted spoon; rinse under cold water. Set aside. Add broth to boiling water; reduce heat. Keep warm over low heat. Reserve 3/4 cup broth mixture; keep warm.
Heat olive oil in a large saucepan over medium heat. Add onion and ham to pan; cook 10 minutes or until onion is tender, stirring occasionally. 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. 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).
Stir in peas, reserved beans, and reserved asparagus. Add reserved 3/4 cup broth mixture, stirring until liquid is absorbed (about 4 minutes). Remove from heat; stir in 1/2 cup cheese, cream, butter, salt, and pepper. Place about 1 cup risotto into each of 6 shallow bowls; sprinkle each serving with 2 teaspoons remaining cheese.
CALORIES 439(30% from fat); FAT 14.4g (sat 6.1g,mono 6g,poly 1.1g); PROTEIN 19.7g; CHOLESTEROL 30.5mg; CALCIUM 173mg; SODIUM 758mg; FIBER 9.8g; IRON 3.3mg; CARBOHYDRATE 59.4g
Cuisine:
"Italian"
Source:
"Cooking Light, APRIL 2008"
S(Internet):
"http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1723433"
Copyright:
"©2008 SPC Digital."
Yield:
"1 cup"
Start to Finish Time:
"0:50"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 454 Calories; 13g Fat (28.1% calories from fat); 18g Protein; 58g Carbohydrate; 7g Dietary Fiber; 26mg Cholesterol; 1983mg Sodium. Exchanges: 3 1/2 Grain(Starch); 1 Lean Meat; 1 Vegetable; 0 Non-Fat Milk; 2 Fat.
NOTES :
Nutr. Assoc. : 0 0 0 0 0 0 3653 0 0 0 0 0 0 0 0