Spring Risotto with White Asparagus, Snow Peas Recipe

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Ingredients

2/3 cup (4.2oz, 125gr) Arborio rice (or other rice specifically for risotto – Carnaroli or Vialone Nano)
1/2 cup (4oz, 120ml) dry, white wine
2 1/4 cups (18oz, 540ml) chicken stock
1.2 medium onion, chopped
2 tsp olive oil
1/2 cup (2oz, 60gr) Parmesan cheese – freshly grated
Condimenti:
1/2 medium onion, chopped
6oz (180gr) white asparagus, trimmed, peeled, cut into 1″ (2.5cm) lengths
4oz (120gr) snow peas, trimmed, cut in half or thirds
6oz (180gr) ham, cut into cubes
2oz (60gr) cherry tomatoes, cut in half
2 tsp olive oil
When wine is almost absorbed add a 1/3 cup of stock and stir. (No need to stir constantly but do stir from time to time.)

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