Saffron Risotto with Parma Ham, Asparagus and Parmesan
Directions for Saffron Risotto with Parma Ham, Asparagus and Parmesan: Add the grated Parmesan and Parma Ham, stirring them through. Season... then serve.
Ingredients
- Generous pinch of saffron strands
- 2 tbsp olive oil
- 350g (12oz) risotto rice
- 1 bunch spring onions, thinly sliced
- 1 garlic clove, crushed
- 150ml (1/4 pint) Italian dry white wine
- 150g (6oz) fine asparagus or fine green beans, sliced
- 1 litre (1 3/4 pints) hot vegetable stock
- 6 tbsp finely grated Parmesan cheese
- 8 slices Parma Ham, torn in half
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