Parmesan Risotto with Carrots, Sage, and Parma Ham
Equipment
- Large skillet or sauté pan
- Wooden spoon or spatula
Ingredients
- 300 g Arborio rice
- 1 finely chopped onion
- 1 finely chopped garlic clove
- 40 g butter
- 600 g carrots diced
- 4 tablespoons roughly chopped sage leaves
- 900 ml vegetable or meat broth from bouillon cubes
- Pepper
- 200 g Parma ham cut into strips
- 40 g grated Parmesan cheese
Instructions
- In a large skillet, melt the butter over low heat.
- Add the chopped onion and garlic, and cook gently for about 3 minutes until softened.
- Stir in the Arborio rice, ensuring each grain is coated with butter, and cook for a few minutes until translucent.
- Add half of the diced carrots and three-quarters of the chopped sage to the skillet.
- Cook briefly with the rice.
- Pour in the broth and bring to a gentle boil over medium heat, stirring constantly.
- Cook the rice, stirring occasionally, for about 10 minutes.
- Add the remaining carrots to the skillet and continue cooking the rice for another 15 minutes, stirring occasionally, until the liquid is absorbed, and the rice is creamy.
- Stir in the remaining sage and season generously with pepper.
- Cover the skillet and let the risotto sit off the heat for 3 minutes.
- Finally, fold in the strips of Parma ham.
- Serve the risotto hot, with grated Parmesan cheese on the side.
Notes & Wine Advice
Wine Advice:
Pair this dish with a medium-bodied red wine like Chianti or Sangiovese to complement the richness of the Parma ham and the earthiness of the sage. Alternatively, a crisp and fruity Pinot Grigio would also be a good choice.Nutrition values
Calories: 450 kcal | Carbohydrates: 60 g | Protein: 15 g | Fat: 15 g | Sugar: 10 g