Creamy Pea and Ham Risotto

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven 425 degrees. Bring 2 c water to boil in pot. Stir in vegetable stock concentrate.

Step 2

Slice aspargus into 1 inch pieces. Dice onion. Mince garlic. Zest lemons, quarter and juice half of the lemons.

Step 3

Toss asparagus in olive oil and season with salt and pepper. Spread onto a foil lined baking sheet. Roast 12-14 minutes.

Step 4

Heat olive oil in pan over medium heat. Add onion, cook 2-3 minutes. Add rice and garlic. Cook 2-3 minutes stirring frequently. Add broth to pan 1 c at a time, season with salt and pepper. Stir to combine, bring to a low simmer and cook 20 minutes until water is mostly evaporated.

Step 5

Heat olive oil in pan over medium-high heat. Add ham and cook until browned and carmelized. Remove from heat and set aside.

Step 6

Remove risotto from heat. Add peas, ham, cream cheese, lemon zest, 1T lemon juice, 1T butter, half of the parmesan. Season with salt and pepper to taste.

Step 7

Serve risotto topped with aspargus, remaining parmesan. Serve with lemon wedges.