Risotto Parma

Ingredients for 2 servings:

• 1 tbsp olive oil
• 1 tbsp butter
• 1 small onion(s), finely chopped
• 125 g rice (risotto rice)
• 75 ml white wine
• 750 ml vegetable broth, hot
• 4 tomatoes, dried, cut into strips
• 50 g Parma ham, cut into strips
• 75 g peas
• 50 g Parmesan, freshly grated

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

with peas, Parma ham and dried tomatoes

Heat the olive oil and butter in a large pan. Sauté the onion for about 4-5 minutes, then add the rice. Stir until all the rice is coated with oil. Add the white wine. Once the wine has been completely absorbed, gradually add the stock, waiting until all the liquid has been absorbed before adding more. Once half the stock is used up, add the tomatoes. Once the rice has reached the desired consistency (I can’t give an exact time, as one person likes firm rice and the other buttery soft), stir in the Parma ham, peas, and Parmesan cheese and heat through. Serve immediately. Tip: After refilling the pan, you may want to sprinkle with additional Parmesan cheese.