Risotto with Ham and Peas

Ingredients

• 1 onion
• 1 Spring onion
• 2 tbsp butter
• 2 tbsp lemon olive oil
• 350 g risotto rice (e.g., Arborio)
• 150 g dry white wine
• 1 l hot poultry broth
• 1 untreated lemon
• 200 g peas
• 50 g prosciutto (e.g., Parma)
• 40 g grated Parmesan
• Salt
• pepper (from grinder)
• 0.5 handful fresh herbs

Instructions

1. 1.

   Peel and finely dice the onion. Wash, trim, and slice the spring onion into thin rings. Heat 1 tbsp butter and the olive oil in a pot. Sauté the onions until translucent. Add the rice and stir until it turns glossy. Deglaze with wine and let it evaporate. Pour in some broth, stirring occasionally, until absorbed. Repeat adding broth until the rice is cooked al dente in about 17 minutes.

2. 2.

   Meanwhile, wash the lemon, dry it, grate about 1 tsp zest. Squeeze the juice and add roughly two-thirds of it along with the zest to the risotto. In the last five minutes, stir in the peas and cook together.

3. 3.

   Cut the ham into small pieces and crisp them in a pan without oil.

4. 4.

   Finish by adding the remaining butter and parmesan to the risotto. Season with salt, pepper, and lemon juice. Plate and immediately serve topped with the crispy ham and fresh herbs.