Asparagus And Mushroom Risotto With Parma Ham - cooking recipe

Ingredients

2 1/4 lb green asparagus, trimmed
1 None vegetable bouillon cube, crumbled
2 tbsp olive oil
10.5 oz risotto rice (such as Arborio or Canaroli)
7 oz button mushrooms, sliced
1 None garlic clove, crushed
3.5 oz Parmesan, grated, plus extra to serve (about 1 cup)
None None Juice of 1 lemon
5 or 6 oz Proscuitto di Parma ham, sliced

Preparation

Cook the asparagus in boiling, lightly salted water for 6-8 mins, until tender. Drain and reserve the cooking liquid. Stir the bouillon cube into the water.
Heat 1 tbsp oil in a deep frying pan, stir in the rice and saute for 1-2 mins. Gradually add the stock, a little at the time, waiting until the liquid has absorbed before adding more. Stir frequently and season.
Heat 1 tbsp oil in a separate frying pan, add the mushrooms and garlic and saute for 5-7 mins, until soft. Season. Stir the mushrooms, asparagus and Parmesan into the risotto, followed by the lemon juice. Season. Divide the risotto between 4 bowls and add some Parma ham. Sprinkle with Parmesan and serve.