Ham And Asparagus Risotto - cooking recipe

Ingredients

sliced asparagus (about 1/2 pound)
1 cup water
1/2 cup dry white wine
1 (10 1/2 ounce) can low sodium chicken broth
vegetable oil cooking spray
1 cup chopped mushroom
1/4 cup sliced green onion
1 garlic clove, minced
1 cup uncooked arborio rice or 1 cup other short-grain rice
1 1/3 cups chopped ham (about 6 ounces)
3 tablespoons minced fresh parsley
1 teaspoon chopped fresh thyme

Preparation

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; saute 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.