Risotto with Ham and Asparagus

Recipe Directions

3 tablespoons butter
3 tablespoons olive oil
1/2 cup finely chopped onion
2 cups Arborio rice
5 1/2 cups fat-free, low-sodium chicken broth
2 cups cubed (about 1/4 inch) ham
1 pound pencil-thin asparagus
1/4 cup grated Parmesan cheese, or more to taste
Salt and pepper to taste

Place butter, oil and onion in a large microwave-safe bowl. Microwave, uncovered on high, until butter melts and onion begins to soften, about 3 minutes. Stir in rice and microwave, uncovered on high, until rice begins to turn translucent, about 3 minutes.

Stir in broth, cover with microwave-safe plastic wrap (or use a lid) and microwave on high, until mixture is at a full boil, 10 to 14 minutes.

Meanwhile, chop ham (if necessary) and set aside. Rinse and snap tough ends off asparagus spears and chop into 1/4-inch rounds. Set aside.

Remove the bowl from microwave, uncover, and stir well. Continue to microwave on high, uncovered, for 10 more minutes or until rice is almost done (rice will be very moist, al dente in texture, but not soupy).

Stir in ham and asparagus and continue to microwave, uncovered, until rice is done and asparagus is crisp-tender, about 2 to 3 minutes. Stir in cheese and serve immediately. Serve additional cheese for topping at the table, if desired.