Arugula risotto with ham

Ingredients for 4 servings:

• 400 g risotto rice, Italian
• 2 bunches of arugula
• 150 g Parma ham
• 3 cloves garlic
• 1 stalk(s) leek
• 4 tbsp butter
• 2 tomatoes
• 1 liter vegetable broth
• 2 tbsp crème fraîche
• 50 g Parmesan, freshly grated
• salt and pepper
• some nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Arugula and prosciutto risotto

Peel and finely dice the garlic. Trim and wash the leek and arugula. Finely slice the leek and roughly chop the arugula. Blanch the tomatoes, peel, deseed, and dice them. Slice the ham. Heat 2 tablespoons of butter in a large pot and sauté the garlic and leek. Add the rice and 3/4 of the arugula and sauté, stirring constantly. Pour in about 2 cups of the vegetable stock and simmer while stirring. Gradually add the remaining stock and simmer over low heat until the rice is al dente. Test the rice for a bite! Just before the end of the cooking time, stir in the diced tomatoes, ham strips, Parmesan cheese, the remaining butter, and crème fraîche. Season with salt, pepper, and nutmeg. Sprinkle with the remaining arugula and serve.