Ham And Asparagus Risotto - cooking recipe

Ingredients

1 tbsp olive oil
1 None onion, finely chopped
2 cloves garlic, finely chopped
10.5 oz Arborio rice
6 cups hot chicken stock
7 oz ham, sliced
1 bunch asparagus, trimmed, sliced on a bias
2 oz peas
2 tbsp fresh tarragon, chopped
3 tbsp Parmesan cheese, grated + extra, to serve
1 1/2 tbsp butter

Preparation

Heat oil in a heavy-bottomed saucepan over medium heat. Sweat onion and garlic for 2-3 mins, until tender. Add rice and cook, stirring, for 2 mins. Add a ladle of hot stock and stir continuously until liquid is completely absorbed. Continue adding stock, 1 ladle at a time, until rice is tender, about 20 mins.
Fold in ham, asparagus, peas and tarragon and cook for another 3 mins. Add grated Parmesan and butter. Season. Serve topped with extra Parmesan cheese.