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A creamy risotto with white asparagus, gouda cheese and thin slices of crisp country ham.
Ингредиенты
- 1 cup vegetable oil
- 6 ounces country ham, thinly shaved
- 5 1/4 cups vegetable stock or broth
- 1 pound white asparagus, trimmed and cut into one inch pieces
- 2 tablespoons olive oil
- 1/2 cup shallots, finely chopped
- 1 1/2 cups arborio rice
- 1/4 cup heavy cream
- 1 teaspoon white pepper
- 3 tablespoons butter
- 3/4 cup smoked gouda cheese, shredded and divided
- 1/4 cup lightly toasted cornbread crumbs
- 4 cilantro sprigs
Инструкции
- Heat vegetable oil in a medium skillet and cook ham over medium heat until crispy on both sides.
- Remove to paper towels to drain, then set aside.
- Bring vegetable stock to a boil in a large saucepan and blanch asparagus for 2 minutes.
- Remove asparagus from stock and shock in ice water until chilled, then drain thoroughly.
- Reduce stock to low heat and keep hot.
- Meanwhile, add oil and shallots to a large skillet and saute three minutes over medium heat.
- Add rice and stir until lightly golden, 3-4 minutes.
- Add 1/2 cup stock and allow to cook until liquid evaporates. Continue stirring rice and adding stock, one cup at a time, for 15 minutes.
- After 15 minutes, add cream, any remaining stock and pepper. Continue to cook and stir constantly until mixture is tender and creamy, but slightly firm in the center.
- Remove saucepan from heat, stir in asparagus, butter and 1/2 cup gouda cheese.
- Spoon risotto on individual serving plates followed with reserved cheese and crispy ham.
- Sprinkle cornbread crumbs over top and garnish with cilantro sprig.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 690g | |
| Recipe makes 4 servings | |
| Calories 1265 | |
| Calories from Fat 844 | 67% |
| Total Fat 95.46g | 119% |
| Saturated Fat 22.43g | 90% |
| Trans Fat 1.41g | |
| Cholesterol 118mg | 39% |
| Sodium 2998mg | 125% |
| Potassium 340mg | 10% |
| Total Carbs 75.24g | 20% |
| Dietary Fiber 4.2g | 14% |
| Sugars 6.04g | 4% |
| Protein 26.4g | 42% |
