Spring Vegetable and Ham Risotto

• 1 tablespoon vegetable oil
• 2 tablespoons butter
• 2 shallots, chopped
• 1 cup risotto rice
• 12 lb smoked ham, diced
• 2 12 cups vegetable broth
• saffron
• 2 celery ribs, sliced
• 14 lb French style green bean, halved
• 14 lb asparagus, cut into 1 1/2-inch pieces
• 3 scallions, chopped
• 13 cup finely grated parmesan cheese
• salt and pepper

1. Place the oil, butter and shallots in a heavy-bottomed pan and saute until softened.
2. Stir in the rice and ham and cook for 4-5 minutes.
3. Meanwhile, pour the vegetable bouillon over the saffron and leave to soak.
4. Strain over the rice and cook for 10 minutes.
5. Add the celery, beans and asparagus and simmer for a further 15-20 minutes until the rice is tender and all the liquid is absorbed.
6. Stir in the scallions and cheese.
7. Season to taste, cover and cook for 3 minutes.
8. Serve hot.

vegetable oil, butter, shallots, risotto rice, ham, vegetable broth, saffron, celery, french style green bean, scallions, parmesan cheese, salt

Taken from www.food.com/recipe/spring-vegetable-and-ham-risotto-212217 (may not work)