Risotto with ham and mushrooms

Name: risotto with ham and mushrooms
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 1 zucchini; 250 g chestnut mushrooms in a bowl; 100 g Parmigiano Reggiano; 1 onion; 1 toe garlic; 50 g unsalted butter or margarine; 300 g risotto rice; 800 ml forest mushroom broth from tablet; 100 g raw ham

Italian dish with raw ham and chestnut champions.

Ingredients

Directions

Cut the zucchini in quarter lengthwise. Remove the seeds with a knife and cut the flesh into cubes.
Clean the mushrooms with kitchen paper and cut into quarters. Grate the cheese.
Chop the onion and finely chop the garlic. Heat the butter in a pan. Fry the onion and garlic for 3 minutes.
Add the rice and cook for another 3 minutes until the grains are glassy.
Add a dash of broth and stir until it is absorbed by the rice. Then add another dash and continue until the rice is tender (20 min.).
Add the zucchini and mushrooms after 10 minutes.
When the rice is done, turn off the heat and add the butter and ⅔ of the cheese.
Leave the lid on the pan for 3 minutes until the cheese and the butter have melted. Cut the ham into strips and scoop through the rice.
When serving, sprinkle the rest of the cheese over it.