Rocket risotto with ham & parmesan

Name: Rocket risotto with ham & parmesan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 TABLESPOONS Pine nuts; 1 Onion; 1 Garlic clove; 2 TABLESPOONS Butter; 400 g Risotto Rice; 1/8 l White wine; 3-4 Tsp Vegetable broth; 150 g cooked ham; 3 TABLESPOONS grated parmesan; 50 g Arugula (rocket); 7-10 Tbsp salt, pepper; 7-10 Tbsp Parmesan

AUTHOR
Zackary Austin

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 TABLESPOONS Pine nuts
1 Onion
1 Garlic clove
2 TABLESPOONS Butter
400 g Risotto Rice
1/8 l White wine
3-4 Tsp Vegetable broth
150 g cooked ham
3 TABLESPOONS grated parmesan
50 g Arugula (rocket)
7-10 Tbsp salt, pepper
7-10 Tbsp Parmesan

Directions

1
Roast the pine nuts without fat in a pot, take them out. Peel and chop onion and garlic. Sauté in hot butter. Sprinkle with rice and fry until transparent while stirring
2
Stir 1/2 l hot water, wine and stock into the rice. Simmer in the open pot at low heat for about 20 minutes. Stir more often and gradually add 1/2 l of hot water
3
Finely dice the ham. Stir the cheese into the rice after about 15 minutes
4
Wash the arugula and cut off the stems
5
Add the rocket salad to the risotto shortly before the end of the cooking time. Season to taste with salt and pepper. Sprinkle with pine nuts and if necessary, slice with Parmesan cheese.