Main course
Black Forest ham risotto
Ingredients for 4 people
200 g Black Forest ham
250 g rice
125 g peas from the freezer
¼ l chicken stock (ready-made product)
6 spears of green asparagus
1 peeled, cored and diced tomato
60 g butter
2 red onions
leaf parsley
Preparation
Fry the dry rice in butter until it is light yellow and translucent.
Add the finely diced red onions and pour in the boiling chicken stock. Cook over a low heat for approx. 20 minutes.
Cut the Black Forest ham and asparagus into pieces and cook for 2 to 3 minutes.
Add the diced tomatoes and peas before serving.
Toss in butter and add to the rice with the grated Parmesan. Sprinkle with chopped parsley.
Reprint free of charge.
Photo: Protective Association of Black Forest Ham Producers