Risotto with rocket, tomatoes and Parma ham

Name: Risotto with rocket, tomatoes and Parma ham
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Shallot; 1-2 Garlic cloves; 300 g cherry tomatoes; 1 collar (approx. 60 g) Rocket; 1 TABLESPOON Oil; 200 g Risotto rice (e.g. Arborio); 100 ml dry white wine; 750 ml Vegetable broth (instant); 150 g Light cream; 2 TABLESPOONS Lemon juice; 7-10 Tbsp grated rind of 1/2 untreated lemon; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 4 discs Parma ham (about 10 g each); 25 g Parmesan cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 4

1 Shallot
1-2 Garlic cloves
300 g cherry tomatoes
1 collar (approx. 60 g) Rocket
1 TABLESPOON Oil
200 g Risotto rice (e.g. Arborio)
100 ml dry white wine
750 ml Vegetable broth (instant)
150 g Light cream
2 TABLESPOONS Lemon juice
7-10 Tbsp grated rind of 1/2 untreated lemon
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
4 discs Parma ham (about 10 g each)
25 g Parmesan cheese

Directions

1
Peel and finely dice the shallot and garlic. Wash and clean the tomatoes and rocket. Cut half of the rocket smaller. Heat the oil in a pot and sauté the shallot and garlic.
2
Add rice and stir-fry for about 2 minutes. Deglaze with wine and let it boil down. Add some of the stock. Pour in more little by little, stirring several times and cook for about 25 minutes.
3
Add the cherry tomatoes and rocket 5 minutes before the end of the cooking time and cook until done. Stir in crème légère, lemon juice and zest. Remove from heat and season with salt, pepper and 1 pinch of sugar. Arrange the risotto on plates, place 1 slice of Parma ham on each plate.
4
Slice the parmesan and sprinkle with the remaining rocket.