Spring Risotto
Prep:20 min Cook:50 min
1/2 lb. fresh asparagus, trimmed
5 cups chicken stock
6 Tbsp. butter, divided
1 lb. fresh baby spinach, thinly sliced
1 tsp. salt
1 medium leek (white portion only), finely sliced
1-1/2 cups uncooked arborio rice
2 garlic cloves, minced
1/2 cup dry white wine or chicken stock
2 Tbsp. lemon juice
3/4 cup cubed fully cooked ham
1 Tbsp. grated lemon zest
1 cup grated Parmesan cheese
Preheat the oven to 425°F. Place the asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside.
In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 Tbsp. butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 Tbsp. butter. Add leek; cook and stir until tender, 2-3 minutes. Add the rice, garlic and remaining 2 Tbsp. butter; cook and stir until the rice is coated, 1-2 in.
Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, rice is tender but firm to the bite and risotto is creamy.
Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in Parmesan cheese. Serve immediately, with additional cheese if desired.
Adapted from Taste of Home submitted by Mary Lou Timpson