Summary

Ingredients

• 1 onion (s)
• 2 tablespoons oil
• 400 g rice (risotto)
• liters ⅛ white wine
• 1 liter vegetable stock, (instant)
• 200 g mushrooms
• 150 g ham, cooked
• 20 g butter or mararine
• salt and pepper
• 150 g peas, frozen
• 1 bunch parsley

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Instructions

1. Finely dice the onion. Heat the oil in a large saucepan and fry the onion cubes until translucent. Add rice and sauté briefly. Pour in the wine and half of the broth, bring to the boil and cook, covered, over low heat for 20 minutes. Gradually pour in the rest of the broth, stirring occasionally. Slice the mushrooms, cut the ham into thin strips. Heat the fat in a pan. Do not recommend mushrooms in it. Season with salt and pepper. Add the ham and fry briefly as well. Add the mushrooms, ham and frozen peas to the risotto about 5 minutes before the end of the cooking time and cook at the same time. Season with salt and pepper again. Finely chop the parsley and sprinkle the risotto with it.