Asparugus, courgette risotto with Parma Ham

It was snowing so hard this weekend, that when it came to Sunday lunch today, there was no way in hell I was leaving my flat to eat out or go food shopping.  So, i had look in my fridge and cupboard and rustled up this little number.

Asparugus, courgette risotto with Parma Ham

 Ingredients 3-4 people

300g Risotto

1 white onion, finely chopped

100g Asparugus tips, cut in half

1 medium sized courgette, sliced

Glass of white wine

3-4 slices of Parma Ham

80g Grated Parmesan

10g butter

1 litre of chicken stock

  • In a large deep frying pan, add some olive oil and add the chopped onion.
  • When the onions have softened, add the white wine and cook for a few minutes.
Frying chopped onion in olive oil & cooking in a glass of white wine
Frying chopped onion in olive oil & cooking in a glass of white wine

 

  • Then add the asparugus  courgette and rice and make sure that everything is well coated with the juices

Add the risotto rice and season with pepper

 

  • The add a few ladles of chicken stock to cover the rice and stir. Continue to add stock in intervals as the rice absorbs it

Tiny Italian Hint: Keep stirring the rice at all time, DO NOT stop stirring if poss, until rice is cooked. Helps give a creamy texture

Add the stock, slowly and keep it stirring

  • After 15 minutes, the rice should be cooked, but still with a good bite. Take pan off the heat and add the butter and half of the grated Parmesan and stir.

Add butter and parmesan

 

  • Serve up on a plate, add chopped Parma Ham and grated Parmesan.

 

 

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