Risotto alle verdure (vegetable risotto)

Ingredients:

• 1 handful spinach
  
• 2 tbsp butter
  
• 2 tbsp onion, chopped
  
• 3 cup risotto rice
  
• 2 tbsp white wine
  
• 3 stalks asparagus, chopped into small pieces
  
• 2 cups vegetable stock, hot
  
• 1 thick slice cooked ham, diced
  
• 1 oz Parmesan cheese, grated
  
• parsley
  
• salt and pepper, to taste
  

1. Boil the spinach in salted water until it wilts. Chop fine and set aside. Now melt a tablespoon of butter in a large pan and add the onion. Sauté until translucent, then add the rice. Cook stirring for two or three minutes, then pour in the wine. Once the wine has evaporated, add the asparagus. Cook until tender-crisp, then add the spinach.
2. Add about 3/4 cup hot stock and cook, stirring, until the liquid is absorbed. Add the ham and then start adding stock one ladleful at a time, waiting until each ladle is absorbed before adding the next.
3. When the stock is gone, remove the rice from the heat and stir in the rest of the butter and the Parmesan cheese. Season with salt and pepper and garnish with the parsley.