Summary

Ingredients

• 400 g risotto rice, Italian
• 2 bunch rocket
• 150 g Parma ham
• 3 cloves garlic
• 1 leek
• 4 tablespoon butter
• 2 tomato (s)
• 1 liter vegetable broth
• 2 tablespoon crème fraîche
• 50 g parmesan, freshly rated
• salt and pepper
• some nutmeg

Print Recipe Pin Recipe

Instructions

1. Peel and finely dice the garlic. Clean and wash the leek and rocket. Cut the leek into fine strips and roughly chop the rocket. Scald, peel, core and dice the tomatoes. Cut the ham into strips.
2. Heat 2 tablespoons of butter in a large saucepan and sauté the garlic and leek. Add the rice and 3/4 of the rocket and sauté, stirring constantly. Pour in about 2 cups of the vegetable stock and simmer while stirring. Then gradually pour in the rest of the broth and let the rice soak over low heat until it is al dente. Make a bite test!
3. Just before the end of the cooking time, stir in the diced tomatoes, strips of ham, Parmesan, remaining butter and crème fraîche. Season to taste with salt, pepper and nutmeg. Serve sprinkled with the remaining rocket.