Ham and Asparagus Risotto

• sliced asparagus (about 1/2 pound)
• water↗1 cup
• dry white wine↗1⁄2 cup
• low sodium chicken broth↗1

  (10 1/2 ounce) can

• vegetable oil cooking spray
• chopped mushroom1 cup
• sliced green onion1⁄4 cup
• garlic clove↗1

  minced

• uncooked arborio rice or other short-grain rice↗1 cup
• chopped ham1 1⁄3 cups

  (about 6 ounces)

• minced fresh parsley3 tablespoons
• chopped fresh thyme1 teaspoon

Step-by-step instructions

1. 1

   Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.

2. 2

   Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.

3. 3

   Coat a medium saucepan with cooking spray; place over medium heat until hot.

4. 4

   Add mushrooms, green onions, and garlic; sauté 2 minutes. Add rice; cook 1 minute, stirring constantly. Add 1/2 cup warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly.

5. 5

   Add remaining broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).

6. 6

   Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.