Ham and Asparagus Risotto

1 c 1-inch slices asparagus (about ½ lb)
1 c water
½ c dry white wine
1 10½-oz can low-salt chicken broth
Vegetable cooking spray
1 c chopped mushrooms
¼ c sliced green onions
1 garlic clove, minced
1 c uncooked Arborio or other short-grain rice
1⅓ c chopped ham (about 6 oz)
3 T minced parsley
1 t chopped fresh thyme

Cook the asparagus in boiling water 3 minutes or until crisp tender. Drain and set aside. Combine 1 c water, the wine, and broth in medium saucepan; bring to a simmer, do not boil. Keep warm over low heat. Coat a medium saucepan with cooking spray; place over medium heat until hot. Add mushrooms, green onions, and garlic; saute 2 minutes. Add rice, cook 1 minute, stirring constantly. Add ½ c warm broth mixture and ham; cook 3 minutes or until liquid is nearly absorbed, stirring constantly. Add remaining broth mixture, ½ c at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Add asparagus during the last 4 minutes of cooking time. Remove from heat; stir in parsley and thyme. Serve immediately. Yield: 4 servings (serving size: 1 cup.)

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