Spring Risotto - Edible Nashville

Ingredients

• 5 cups vegetable (or chicken) broth
• 1 tablespoon olive oil
• 2 tablespoons salted butter
• 1/4 cup minced scallions, white and tender green parts
• 1 1/4 cups short-grained risotto rice, such as Arborio
• 1 pound fresh asparagus, tough ends removed, spears cut into 1-inch pieces
• 1/2 cup finely diced smoked ham (optional)
• 1/2 cup freshly grated Parmigiano-Reggiano cheese