Courgette and Ham Risotto
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Ingredients
for
4
Preparation steps
1.
Peel and finely chop the onion. Melt half of the butter in a pan and saute the onion until soft. Add the rice and stir over the heat until the grains are translucent. Stir in the wine and cook until it has evaporated. Then gradually add the hot stock a ladleful at a time, stirring and adding the next ladleful when the last addition has been absorbed. Continue in this way until the rice is almost cooked (about 15 minutes).
2.
Wash, trim and thinly slice the zucchini. Trim and wash the scallions and cut into rough pieces. Heat the olive oil in a skillet and saute the zucchini and scallions for 3-5 minutes. Stir the grated Parmesan into the risotto and cook for a further 5 minutes. Add a little more stock if necessary. Stir the rest of the butter, the ham and vegetables into the risotto and season with salt and pepper. Wash the basil, shred half of it and stir into the risotto. Spoon the risotto onto plates and garnish with the rest of the basil leaves. Shave the rest of the Parmesan over and serve.
