Ham and Asparagus Risotto
This easy ham and asparagus risotto is one of a number of recipes I make with the meat and stock, after cooking a gammon joint in the slow cooker. Risotto recipes make for such a simple and delicious supper – whether it’s for a family weekday meal, or when you want to impress guests.
The ingredients can be tweaked according to your preferences or what you have in the fridge or freezer. Add pancetta or chopped bacon when frying the shallot to create a bacon and asparagus risotto, for example. Or substitute an onion for the shallots. The flavour will be much the same as a ham hock risotto. I keep meaning to try this as an asparagus and prawn risotto, too, by adding frozen king prawns with the rice and stock.
Frequent attention is required when making a risotto – while I wouldn’t go so far as to say that stirring constantly is needed, you should check every minute or two. Towards the end of the cooking time in particular.
What to serve with asparagus risotto? You can serve some garlic bread or ciabatta on the side if you like, or some green salad leaves, such as rocket. Or leave is just as it is.
This asparagus and ham risotto recipe serves 4
Ham and asparagus risotto ingredients
- Olive oil, for frying
- Shallots, 2-4, chopped finely
- Garlic, 2 cloves, crushed
- Risotto rice, 500g
- Ham or chicken stock, fresh, 1 litre; or 1 pot or cube, made up with 1 litre boiling water
- Black pepper, coarse or freshly ground, a pinch
- Thyme, dried, a pinch; or fresh, a stem
- Parsley, 1 tsp
- Ham, diced or shredded, about 100g
- Asparagus tips, 1 pack
- Button mushrooms, a few, halved (optional)
- White wine, a dash (optional)
- Cheddar or parmesan cheese, grated, about 100g
Equipment
How to make risotto with ham and asparagus
- In a saucepan, fry the shallots in a dash of olive oil for a few minutes, stirring, until they start to soften. Add the garlic and stir.
- Add the rice and stir, then the stock. Put in the pepper, thyme and parsley and stir again.
- Simmer for about 10 minutes, stirring often, then add the ham and asparagus, and mushrooms if using.
- Cook for another 5-10 minutes over medium heat until the rice is cooked – the risotto should be creamy with a tiny bit of ‘bite’.
- You may need to add more water during cooking, so keep a close eye on it.
- Add a dash of white wine, if using, just before the end of cooking. Just before serving, scatter the grated parmesan or cheddar over the top of each helping.
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