Hi friends! With the arrival of spring, nature awakens and my kitchen is filled with that special energy. Today I bring you my recipe for Asparagus and Ham Risotto, a dish that fuses authentic carnaroli rice – yes, that iconic rice of Italian cuisine – with the unmistakable smoky touch of cured ham, achieving an ideal balance between freshness and tradition. Inspired by the rich culinary heritage of both Italy and Spain, this risotto is full of little tips and details that transform simple ingredients into a comforting delicacy. If you’re interested in exploring the fascinating history and art of risotto, I invite you to learn more on Wikipedia about Risotto, where you will discover how this dish has become a timeless classic. Get ready to enjoy a creamy, flavorful rice, perfect for welcoming spring!
Watch the video with all the steps
Below you can watch the video with all the steps to prepare Asparagus and Ham Risotto in the easiest way. Please note that the video is in Spanish, with automatic Google subtitles in English. And if you haven’t done so yet, I invite you to subscribe to my YouTube channel so you don’t miss any new recipe. Don’t forget to follow me on Instagram! There I share more recipes, tips, and special content for lovers of Italian cooking.
Main Ingredients
For 2 people
⏱ Total Time: 35–40 min ⏱ Preparation: 15 min ⏱ Cooking: 20–25 min
- 180 g of carnaroli or arborio rice
- 1 generous bunch of green asparagus
- 60–80 g of cured ham (ideally speck)
- 1 shallot or half an onion
- 1 small glass of dry white wine
- Fresh thyme
- Grated Parmesan or Grana Padano cheese
- 50 g of butter (divided into two parts: one for softening the onion and one for finishing the rice)
- Extra virgin olive oil
- Salt and black pepper
- For the homemade vegetable broth: asparagus tough parts, a bit of leek or onion, fresh thyme, and water.
- Optional for garnish: 2 beaten egg yolks, cooked for 1 minute in the microwave covered with plastic wrap, to be grated on top at the end.
Remember:
At the end of the article, you will find the full recipe card with detailed cooking and preparation times.
How to Prepare the Asparagus and Ham Risotto
Prepare the Vegetable Broth
Make use of the tough asparagus parts by combining them with a bit of leek or onion and fresh thyme. Cook these ingredients in plenty of water to obtain a rich broth that enhances the flavor of the risotto.
Prepare the Asparagus in Two Textures
Clean the asparagus thoroughly and separate the tips (which you will reserve for garnishing) from the rest of the stalks. Cook the stalks with a drizzle of oil, salt, and a little water until tender, then blend them with a hand blender to obtain a cream that will be incorporated into the risotto.
Toast the Ham
In a pan, with a drizzle of olive oil, lightly toast the cured ham (speck) until it turns golden and releases its smoky aroma. It is essential that the ham does not overpower the flavor of the asparagus.
Toast the Rice and Sauté the Onion
In another pot, melt part of the butter along with a little oil and sauté the chopped shallot or onion until tender and translucent. Add the rice and toast it lightly until it changes color, allowing it to release its starch.
Add the Wine and Broth
Pour in the small glass of white wine and let the alcohol evaporate. Then, gradually add the very hot vegetable broth, alternating with the asparagus cream, stirring constantly so that the rice absorbs all these flavors.
Finish the Risotto
When the rice is al dente and creamy, remove it from the heat and add the remaining cold butter along with the grated cheese and a few sprigs of fresh thyme. Stir gently to achieve a silky texture.
Garnish and Serve
Plate the risotto and, just before serving, grate the previously cooked egg yolks on top and add the reserved asparagus tips. A final touch of freshly ground black pepper will enhance the dish. And there you have it, enjoy!
Tips and Advice for a Perfect Result
Slow and Controlled Cooking
Gradually add the hot broth and stir constantly to achieve a creamy texture and prevent the rice from sticking.
Don’t Overdo the Ham
Use just the right amount of cured ham so that its smoky flavor complements the asparagus without overpowering them.
Preserve the Texture of the Asparagus
Cook the asparagus cream separately and reserve the tips to add a crunchy, fresh touch at the end.
Enjoy Your Asparagus and Ham Risotto!
This risotto is the perfect way to welcome spring, combining the delicacy of asparagus with the smoky touch of cured ham and the creaminess of rice.
If you enjoyed this recipe, subscribe to my YouTube channel and follow me on Instagram to discover more authentic recipes and cooking tips. Leave a comment with your experiences and share your photos on social media!
Remember: At the end of the article, you will find the full recipe card with detailed cooking and preparation times.
Frequently Asked Questions
Which type of rice is ideal for this risotto?
Carnaroli or arborio rice is perfect, as it releases its starch gradually and provides a creamy texture.
Can I use another type of ham instead of speck?
Yes, you can use Serrano ham or Iberian ham, although speck gives that distinctive smoky touch.
Is it essential to prepare the homemade vegetable broth?
It is recommended to intensify the flavor, but you can use commercial broth if you prefer.
How can I ensure the risotto stays creamy without becoming mushy?
Gradually add the hot broth and stir constantly. The addition of cold butter at the end helps to emulsify the rice.
Can I prepare the asparagus cream in advance?
Yes, you can prepare the cream ahead of time and gently reheat it before incorporating it into the risotto.
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Note: Some articles are also available in English.
Enjoy Your Asparagus and Ham Risotto!
This risotto is the perfect expression of spring flavors: creamy, with asparagus in two textures and the unmistakable smoky touch of cured ham. Share your experience by leaving a comment and don’t forget to subscribe to keep discovering authentic recipes.
Subscribe to my YouTube channel and follow me on Instagram for more recipes and tips.
Enjoy your meal!
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The card
Asparagus and Ham Risotto: Classic and Springtime Recipe
Ingredients
For the risotto
- 180 g carnaroli or arborio rice
- 1 generous bunch green asparagus
- 80 g cured ham ideally speck
- 1 shallot or half an onion
- 1 small glass of dry white wine
- Fresh thyme
- Grated Parmesan or Grana Padano cheese
- 50 g butter divided into two parts
- Extra virgin olive oil
- Salt and black pepper
For the vegetable broth
- Tough parts of asparagus
- A bit of leek or onion
- Fresh thyme
- Water
For garnish (optional)
- 2 beaten egg yolks cooked for 1 minute in the microwave covered with plastic wrap
Instructions
- Prepare the vegetable broth by boiling the tough parts of the asparagus with leek (or onion) and thyme in plenty of water.
- Clean the asparagus and separate the tips from the stalks. Cook the stalks with a drizzle of oil, salt, and a little water. Then, blend them with a hand blender to obtain a smooth cream. Reserve the tips.
- In a pan, lightly toast the cured ham until it becomes golden and aromatic.
- In a pot, melt part of the butter with a little oil and sauté the shallot or onion until tender. Add the rice and toast it until it changes color.
- Incorporate the white wine and let it evaporate. Gradually add the hot broth and the asparagus cream, stirring constantly until you achieve a creamy texture and the rice is al dente.
- Remove from the heat and add the remaining cold butter, the grated cheese, and some thyme leaves. Mix gently.
- Plate the risotto and decorate with the reserved asparagus tips and, optionally, grate over the cooked egg yolks.
