Parma Ham & Asparagus Risotto

• 1 tablespoon olive oil
• 1 onion (chopped finely)
• 1 cup arborio rice (Risotto)
• 3 cups chicken stock
• 1 bunch fresh asparagus (cut into 1-inch pieces)
• 6 slices parma ham (torn into bite size pieces)
• 1 teaspoon parsley (finely chopped)
• 50 g philadelphia cheese
• grated parmesan cheese (optional)

1. Heat Olive Oil in a large saucepan and saute onion until soft.
2. Add rice and continue to cook for 2 minutes.
3. Add 1/2 cup stock and stir until absorbed. Continue adding stock in 1/2 cup increments waiting until stock is absorbed before adding the next 1/2 cup.
4. After adding the last 1/2 cup add the asparagus pieces and cook until stock absorbed.
5. Stir in Philadelphia until melted and then parma ham until heated through and finally the parsley.
6. Serve sprinkled with parmesan cheese.

olive oil, onion, arborio rice, chicken stock, fresh asparagus, parma ham, parsley, philadelphia cheese, parmesan cheese

Taken from www.food.com/recipe/parma-ham-asparagus-risotto-382737 (may not work)