I love risotto, it is downright delicious! This is a yummy, healthy risotto that you can feel good eating and feeding to your kids. Lexi even ate this! That should tell you this really is good! It is such a perfect dinner. Yum!
adapted from melskitchencafe.com
This fed Chris and I and Lex with leftovers
4 1/2 cups fat-free, less-sodium chicken broth
8 ounces asparagus, trimmed and cut into 1-inch pieces
2 teaspoons olive oil
1 1/2 cups thinly sliced leek (about 2 medium leeks)
2 garlic cloves, minced
1 cup uncooked Arborio rice or other medium-grain rice
3 ounces diced cooked ham (about 3/4 cup)
1/2 cup freshly grated Parmesan cheese (I used reduced fat and it was great)
1/8 teaspoon black pepper
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm.
Cook asparagus in boiling water 2 minutes or until crisp-tender. Drain and rinse with cold water until the peas are no longer warm to the touch.
Heat oil in a large saucepan over medium heat. Add leek to pan; cook 5 minutes or until tender, stirring frequently. Add garlic; cook 30 seconds. Stir in rice; cook 1 minute. Add 1/2 cup chicken broth and cook 2 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add ham to pan; cook 3 minutes or until thoroughly heated. Stir in peas, cheese, and pepper. Serve immediately.
NOte: The original recipe calls for 8 oz sugar snap peas, but we substituted asparagus, because my hubby does not like sugar snap peas, but either or would be fine.