Risotto with Prosciutto, Parmesan & Spinach
30 min
Pork
116262
For 2 Portions
160 g
Arborio rice
160 g
cherry tomato
100 ml
white wine
60 g
prosciutto
40 g
spinach, fresh
40 g
Parmesan
20 g
pine nut
1
yellow onion
2 tbsp
olive oil
2/3 l
vegetable broth
salt
1. All set?
2. Peel and finely dice onion.
3. Heat olive oil in a pot and fry onion for 3 min until translucent.