Agretti risotto with crispy ham

Agretti risotto with crispy ham

Total: 45 min. | Active: 45 min.
healthy and balanced
Nutritional value / person: 546 kcal
, Fat: 27 g
, Carbohydrate: 57 g
, Protein: 18 g


4 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

Crispy ham

1 tbsp olive oil
1 tbsp white balsamic vinegar
¼ tsp salt
1 bunch radish, quartered
2 tbsp mixed seeds
80 g cured ham in slices


1 tbsp olive oil
1 spring onion incl. green part, finely chopped
1 garlic clove, pressed
250 g risotto rice
2 dl white wine
8 dl vegetable bouillon, hot
150 g agretti, prepared
100 g peas
150 g cream cheese (e.g. Boursin)
salt and pepper to taste
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How it's done

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Crispy ham

Combine the oil, balsamic and salt, stir in the radish and mixed seeds, transfer to an oven tray lined with baking paper, place the ham alongside.


Approx. 10 mins. in the centre of an oven preheated to 220°C.


Heat the oil in a pan. Sauté the onion and garlic for approx. 3 mins., add the rice and sauté until translucent, stirring constantly. Pour in the wine and reduce completely. Gradually add the stock, stirring frequently, so that the rice is always just covered with liquid, simmer for approx. 15 mins., add the agretti and peas in batches, simmer for about another 5 mins. until the rice is creamy and al dente. Stir the cream cheese into the risotto, season and plate up. Top with the radish and crispy ham.

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