Black Forest Ham (Schwarzwälder Schinken) risotto To prepare:
Roast the dry rice in butter until it has a glassy, bright yellow colour.
Add the finely chopped red onion and pour boiling chicken stock on top. Simmer over a small flame for about 20 minutes. Cut the Black Forest Ham and asparagus into pieces and simmer with the rest for 2 to 3 minutes. Add the cubed tomatoes and the peas before serving. Sauté in butter and add to the rice along with the grated parmesan. Spread chopped parsley on top. . | | 
| | Ingredients (serves 4):
200 g Black Forest Ham
250 g rice
125 g frozen peas
¼ l chicken stock (convenience product)
6 stalks of green asparagus
1 peeled, seeded tomato cut into cubes
20 g grated parmesan
60 g butter
2 red onions
fresh parsley |
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