Ham Risotto with Vegetables

By RossanaV

Ingredients

• 1 tablespoon unsalted butter
• 1 cup Carolina Gold rice or other aromatic long-grain rice, such as basmati
• 1/4 cup dry white wine
• 1 cup water
• 2 cups chicken broth, heated (may substitute pork or vegetable broth)
• 2 cups heavy cream, heated
• 1/4 cup finely chopped country ham
• 1 cup fresh or frozen peas
• 1 cup 1-inch pieces trimmed asparagus spears
• 1 cup quartered radishes, plus rinsed and coarsely chopped radish leaves
• 1 to 2 teaspoons kosher salt

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Heat the butter in a Dutch oven over medium heat. Once its foam subsides, add the rice and cook for about 5 minutes, stirring, until the grains turn opaque.

Add the wine; cook until it has been absorbed, then add 1/4 cup of the water, stirring until that has been absorbed. Repeat the additions of water until it is all used.

Gradually add 1/2 cup of the heated broth, stirring to incorporate. Then add 1/2 cup of the heated cream. Repeat with another 1/2 cup of each to form a risotto-like mixture that is well blended. Once those liquids are absorbed, stir in the ham, peas, asparagus, radishes and 1/2 teaspoon of the salt.

Continue to alternate adding the remaining heated broth and cream 1/2 cup at a time, until they are all incorporated. Taste and add some or all the remaining salt, as needed.

Garnish with the radish leaves; serve hot.