Rucola risotto with ham

Name: Rucola risotto with ham
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 2 TABLESPOONS Olive oil; 400 g Risotto Rice; 1/8 l dry white wine; 1 l Vegetable broth (instant); 2 TABLESPOONS Pine nuts; 150 g cooked ham; 30 g grated parmesan cheese; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 collar Rocket; 7-10 Tbsp Parmesan slicer

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
2 TABLESPOONS Olive oil
400 g Risotto Rice
1/8 l dry white wine
1 l Vegetable broth (instant)
2 TABLESPOONS Pine nuts
150 g cooked ham
30 g grated parmesan cheese
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 collar Rocket
7-10 Tbsp Parmesan slicer

Directions

1
Peel and finely dice the onion and garlic. Heat the oil in a pot. Sauté onion and garlic 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 about 20 minutes.
2
Gradually add the remaining stock, stirring from time to time. Roast the pine nuts in a pan without fat until golden brown, take them out. Cut ham into small cubes. Add the ham and grated Parmesan cheese to the risotto 5 minutes before the end of the cooking time.
3
Season to taste with salt and pepper. Clean and wash the rocket and put something aside for garnishing. Add the rocket to the risotto just before serving. Arrange risotto in bowls. Serve garnished with parmesan slices, the rest of the rocket and pine nuts.