Pasta, rice and company

Parma Ham and Fig Risotto

Name: Parma Ham and Fig Risotto
Prep time: 30 min
Yield: 6 portions
Ingredients: 3 and a half tablespoons (soup) of unsalted butter, chilled (52.5 g); 6 figs cut into petals (230 g); 1 medium red onion, chopped (150 g); 1 and a half cups (tea) of raw arborio rice (230 g); half cup (tea) of dry white wine (100 ml); 1 liter of boiling water; 1 sachet of SAZÓN® vegetable broth powder; 3 tablespoons (soup) of grated parmesan cheese (24 g); 100 g Parma-type ham slices, torn; 1 tablespoon (soup) of chopped parsley (5 g)

Preparation time: 30 min

Serves: 6 portions

There’s no resisting a warm and tasty risotto. With SAZÓN®, it gets even better! How about trying this recipe for your next dinner?

Add our vegetable broth powder to this risotto with Parma ham and fig and you’ll be surprised! Check out our risotto recipe now.

Ingredients

3 and a half tablespoons (soup) of unsalted butter, chilled (52.5 g)
6 figs cut into petals (230 g)
1 medium red onion, chopped (150 g)
1 and a half cups (tea) of raw arborio rice (230 g)
half cup (tea) of dry white wine (100 ml)
1 liter of boiling water
1 sachet of SAZÓN® vegetable broth powder
3 tablespoons (soup) of grated parmesan cheese (24 g)
100 g Parma-type ham slices, torn
1 tablespoon (soup) of chopped parsley (5 g)

Modo de preparo

In a medium skillet, place half a tablespoon (soup) of butter and heat over low heat to melt. Add the fig and grill for 1 minute on each side, or until golden. Remove from heat and set aside.
In a medium saucepan, place 1 tablespoon (soup) of butter and heat over medium heat to melt. Add the onion and sauté for 1 minute, or until softened. Add the rice and fry for 1 minute, or until the grains are fully coated with butter. Pour in the wine and let cook until the liquid evaporates. Gradually add the water previously mixed with the vegetable broth, and cook over medium heat, stirring constantly, for 20 minutes, or until the liquid evaporates and the rice is moist and “al dente.”
Remove from heat, add the remaining butter and parmesan, and mix until the butter melts.
Add the ham and grilled fig, mix gently, and serve immediately.

Tip: if you prefer not to grill the fig, add it raw at the end of the preparation.

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