Risotto with Rocket and Prosciutto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Slowly add the chicken soup, stirring constantly (preferably a ladle at a time). However, the rice must never swim.
- 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.
- Sprinkle some parmesan on top before serving.
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