Tomato risotto with cured ham crisps

Total time: 30m
Preparation Time: 30m

For 2 people

Nutritional Information

Contains 981 Kcal, 38g Protein, 87g Carbohydrates, 52g Fat


  • Risotto
  • 1 onions, finely chopped
  • 2 tbsp olive oil
  • 200 g risotto rice
  • 2 dl white wine
  • 2 tomato, sliced
  • 4 dl vegetable bouillon, hot
  • 50 g butter
  • 80 g grated Parmesan
  • salt and pepper to taste
  • Cured ham crisps
  • 90 g cured ham, cut into slices

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  • Risotto

    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.
  • Tip:

    Finely chop the basil and sprinkle on top of risotto.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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