Best 5 Parma Ham Asparagus Risotto Recipes
Indulge in a culinary journey with our exquisite Parma ham asparagus risotto recipes, a harmonious blend of flavors that will tantalize your taste buds. Embark on a sensory adventure as you savor the delicate sweetness of fresh asparagus, perfectly balanced by the savory richness of Parma ham. Immerse yourself in a symphony of textures, from the creamy embrace of Arborio rice to the crispy crunch of toasted pine nuts. These recipes are meticulously crafted to guide you through the steps of creating this delectable dish, ensuring a delightful and memorable dining experience.
**Recipes Included:**
1. **Classic Parma Ham Asparagus Risotto:** Experience the timeless elegance of this traditional recipe, showcasing the harmonious union of asparagus, Parma ham, and Arborio rice.
2. **Sun-Dried Tomato and Spinach Parma Ham Risotto:** Embark on a vibrant culinary journey with this colorful variation, where sun-dried tomatoes and spinach add a burst of flavor and color to the classic risotto.
3. **Lemon and Herb Parma Ham Risotto:** Discover a refreshing twist on the classic with this zesty recipe, where lemon and herbs infuse the risotto with a bright and aromatic essence.
4. **Mushroom and Truffle Oil Parma Ham Risotto:** Indulge in the earthy decadence of this luxurious recipe, where mushrooms and truffle oil elevate the risotto to new heights of flavor and sophistication.
5. **Parma Ham and Pea Risotto:** Delight in the simplicity and freshness of this recipe, where sweet peas and salty Parma ham create a harmonious balance of flavors.
6. **Roasted Red Pepper and Goat Cheese Parma Ham Risotto:** Experience a delightful fusion of flavors in this unique recipe, where roasted red peppers and tangy goat cheese add a touch of Mediterranean flair to the classic risotto.
LEMON ASPARAGUS RISOTTO
Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.
Provided by stefychefy
Categories Main Dish Recipes Rice Risotto Recipes
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
- Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
- Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
- Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.
Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g
HAM AND ASPARAGUS RISOTTO
Make and share this Ham and Asparagus Risotto recipe from Food.com.
Provided by dicentra
Categories Ham
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cook the asparagus in boiling water 3 minutes or until crisp-tender. Drain and set aside.
- Combine 1 cup water, the wine, and broth in a small saucepan; bring to a simmer (do not boil). Keep warm over low heat.
- Coat a medium saucepan with cooking spray; place over medium heat until hot.
- 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.
- 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).
- Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately.
PARMA HAM & ASPARAGUS RISOTTO
This is a recipe I found in a cooking magazine years ago that has become a real family favorite. Comfort food at it's best. You can substitute leftover chicken for parma ham or leave out the meat and go vegetarian (maybe adding some mushrooms).
Provided by barbara.muirhead
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat Olive Oil in a large saucepan and saute onion until soft.
- Add rice and continue to cook for 2 minutes.
- Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
- After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
- Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
- Serve sprinkled with parmesan cheese.
ASPARAGUS SPEARS BAKED IN PARMA HAM
About this recipe: Quick and easy Spanish tapas recipe for asparagus spears, wrapped in Parma ham slices, seasoned and oven baked.
Provided by Matthew James Fisher
Time 20m
Yield Makes 24
Number Of Ingredients 4
Steps:
- Preheat the oven to 200 C / Gas 6. Wash and trim the bottom ends from the asparagus. Boil the Asparagus for 3-4 minutes then drain them and let them cool down.
- Cut each slice of Parma ham in half.
- Wrap each asparagus spear with a half slice of ham.
- Brush a baking tray with olive oil and arrange the wrapped spears in a single layer. Season with salt and pepper.
- Bake in the oven for 10 minutes for thin asparagus, or slightly longer for thick stalks
ASPARAGUS RISOTTO
Put asparagus centre stage in this satisfying risotto. Top with a sprinkling of parmesan for an easy midweek meal for two
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Time 35m
Number Of Ingredients 8
Steps:
- Snap the woody ends off the asparagus stalks and tip them into a saucepan with the stock. Put on a low heat to very gently simmer. Meanwhile, cut off the tips of the asparagus, add to the stock for exactly 1 min. Scoop out with a slotted spoon and set aside. Finely slice the rest of the stalks into rounds.
- Heat the oil and half the butter in a heavy, wide pan. Cook the onions gently for 5 mins until soft, stirring often. Add the chopped asparagus stalks and cook for 2 mins more. Add the rice and continously stir for a few minutes until it turns semi-transparent and makes a hissing sound.
- Stir in the wine, if using - it will evaporate almost immediately. Reduce the heat to a gentle simmer. Add the stock, a ladleful at a time, stirring between each addition until it is absorbed, about 15 mins.
- Try the rice - it should feel just cooked with a slight bite to it. Stir in the asparagus tips and any last dregs of stock and cook for 1 or 2 mins more. Remove from the heat and top with the remaining butter and most of the parmesan. Season generously, cover and leave for a few minutes to settle.
- Give the risotto a thorough stir to incorporate the butter and cheese and serve straight away with the remaining parmesan for sprinkling over.
Nutrition Facts : Calories 623 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 80 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 1.5 milligram of sodium
Tips:
- Use high-quality ingredients. This means using fresh, seasonal asparagus, a flavorful Parmesan cheese, and a good-quality risotto rice.
- Don't overcrowd the pan. When you add the rice to the pan, make sure it is spread out in an even layer. This will help the rice cook evenly.
- Stir the risotto frequently. This will help the rice release its starch and create a creamy sauce.
- Add the liquid in small increments. This will help the rice absorb the liquid evenly and prevent the risotto from becoming too soupy.
- Cook the risotto until it is al dente. This means that the rice should be tender but still have a slight bite to it.
- Stir in the Parmesan cheese and butter. This will add richness and creaminess to the risotto.
- Serve the risotto immediately. Risotto is best enjoyed when it is freshly made.
Conclusion:
Parma ham and asparagus risotto is a delicious and elegant dish that is perfect for a special occasion. It is easy to make and can be tailored to your own taste. This recipe from AliceRecipes.com is a great place to start, but feel free to experiment with different ingredients and flavors. With a little practice, you'll be making perfect risotto in no time.
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