Risotto with Rocket and Prosciutto

Summary

Ingredients

• 250 g rice (risotto rice)
• 100 g rocket
• 80 g ham (prosciutto)
• 80 g parmesan, rated
• 40 g butter
• 1 small onion (s)
• 1 liter chicken broth
• 100 ml wine, white or Prosecco
• 5 tablespoon olive oil
• Salt and pepper to taste
• Parmesan to sprinkle on top

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Instructions

1. Melt the butter in a saucepan, sweat the chopped onion in it, but do not let it brown. Add rice and let it tarnish. Then deglaze with white wine / prosecco and reduce the heat a little.
2. Slowly add the chicken soup, stirring constantly (preferably a ladle at a time). However, the rice must never swim.
3. After 15-20 minutes, pretty much all of the soup should be stirred in. Now add the roughly chopped rocket. After another 5 minutes stir in the butter piece by piece. Then add the prosciutto cut into fine strips. Stir in the parmesan. Season to taste with salt and pepper.
4. Sprinkle some parmesan on top before serving.