Tomato risotto with cured ham crisps

Tomato risotto with cured ham crisps

Total: 30 Min. | Active: 30 Min.
Nutritional value / people: 981 kcal
, Fat: 52 g
, Carbohydrate: 87 g
, Protein: 38 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


1 onion, finely chopped
2tbsp olive oil
200g risotto rice
2dl white wine
4dl vegetable bouillon, hot
2 tomatoes, sliced
50g butter
80g grated Parmesan
salt and pepper to taste

Cured ham crisps

90g cured ham, cut into slices
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How it's done


Heat the oil in a pan. Sauté the onion, add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 10 mins. add the tomatoes, then cook for a further 5 mins. until the rice is creamy and al dente. Stir in the butter and cheese, season.

Cured ham crisps

In a non-stick frying pan, fry the cured ham without any fat for approx. 4 mins. until crispy. Serve with the risotto.

Good to know
Tip: Finely chop the basil and sprinkle on top of risotto.

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