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Tomato risotto with cured ham crisps
Nutrition facts per serving:
- Energy in kcal about 981
- Fat about 52g
- Carbohydrates about 87g
- Protein about 38g
This is needed
This is needed
for 2 people
Risotto
- 1 onions, finely chopped
- 2 tbsp olive oil
- 4 dl vegetable bouillon, hot
- 200 g risotto rice
- 50 g butter
- 2 dl white wine
- 80 g grated Parmesan
- 2 tomato, cut into wedges
- salt and pepper to taste
Cured ham crisps
View these products
- 90 g cured ham, sliced
And that's how it's done
And that's how it's done
Risotto
Heat the oil in a pan. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 10 mins. add the tomatoes, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.
Cured ham crisps
In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy. Serve with the risotto.
