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Agretti risotto with crispy ham
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 546
  • Fat about 27g
  • Carbohydrates about 57g
  • Protein about 18g
This is needed
This is needed for 4 people
Crispy ham
  • 1 tbsp olive oil
  • 1 tbsp white balsamic vinegar
  • 0.25 tsp salt
  • 1 bunch radish, quartered
  • 2 tbsp mixed seeds
  • 80 g cured ham in slices
Risotto
  • 1 tbsp olive oil
  • 250 g risotto rice
  • 1 garlic clove, pressed
  • 1 spring onion incl. green part, finely chopped
  • 150 g agretti, prepared
  • 8 dl vegetable bouillon, hot
  • 2 dl white wine
  • 100 g peas
  • 150 g cream cheese (e.g. Boursin)
  • salt and pepper to taste
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And that's how it's done
And that's how it's done
Crispy ham
Combine the oil, balsamic and salt, stir in the radish and mixed seeds, transfer to an oven tray lined with baking paper, place the ham alongside.
Bake
Approx. 10 mins. in the centre of an oven preheated to 220°C.
Risotto
Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 15 mins., add the agretti and peas in batches, simmer for about another 5 mins. until the rice is creamy and al dente. Stir the cream cheese into the risotto, season and plate up. Top with the radish and crispy ham.