Risotto

Name: Risotto
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onion; 2 TABLESPOONS Oil; 400 g Risotto Rice; 1/8 l dry white wine; 1 l Vegetable broth (instant); 200 g Mushrooms; 150 g cooked ham; 20 g Butter; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 150 g frozen peas; 1 collar Parsley

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Onion
2 TABLESPOONS Oil
400 g Risotto Rice
1/8 l dry white wine
1 l Vegetable broth (instant)
200 g Mushrooms
150 g cooked ham
20 g Butter
7-10 Tbsp Salt
7-10 Tbsp Pepper
150 g frozen peas
1 collar Parsley

Directions

1
Peel and finely chop the onion. Heat the oil in a pot. Fry the onions in it until transparent. Add rice and fry briefly. Add wine and half of the broth, bring to the boil and cook covered over a low heat for 20 minutes. Add the rest of the stock little by little, stirring from time to time. Clean, wash and slice the mushrooms.
2
Cut ham into thin strips. Heat butter in a pan. Fry the mushrooms in it. Season with salt and pepper. Add ham. Add mushrooms, ham and peas to the risotto 5 minutes before the end of cooking time. Wash parsley, chop finely and add to the risotto