Spinach risotto with ham

Ingredients for 4 servings:

• 350 g rice (risotto rice, e.g. Arborio)
• 1 liter vegetable broth
• 100 g ham (e.g. Parma ham)
• 1 stalk(s) leek
• 1 onion(s)
• 2 tomatoes
• 2 tbsp butter
• 500 g creamed spinach
• 200 g crème fraîche
• 1 clove(s) garlic, squeezed
• 1 pinch of nutmeg
• 1 tsp salt
• pepper
• 100 g Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Prepare the vegetable stock. Heat the butter, dice the onion, and sauté. Add the rice and fry until translucent, stirring occasionally. Pour in about half of the vegetable stock so that the rice is covered, stir, and reduce the heat. The risotto should only simmer gently, stirring occasionally. Make sure the rice does not stick to the bottom of the pan. Keep adding stock a little at a time until a smooth paste forms. In the meantime, cut the ham into strips and fry in a pan over medium heat. Wash and trim the leek, cut it into small pieces, and add it to the diced tomatoes. Sauté briefly until soft, then add the creamed spinach. Add the crème fraîche, the crushed garlic clove, and a little nutmeg. When the rice is cooked after 15-18 minutes but still has a firm core in the middle, season with salt and pepper, stir well, and stir in the spinach mixture. Grate the cheese and stir it in. Season the risotto to taste.