Ham And Asparagus Risotto

• 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

1. 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.
2. 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.

olive oil, onion, garlic, rice, chicken, ham, peas, fresh tarragon, parmesan cheese, butter

Taken from recipes-plus.com/api/v2.0/recipes/23490 (may not work)