Risotto with Prosciutto and Parmesan
Rice with pan-fried prosciutto, garlic and onion, topped with Parmesan. Served hot; because the meat and cheese are salty, add little or no salt.
Nutritionper 100 gāŗ
165
Calories
8g
Protein
17.8g
Carbs
6.9g
Fat
Ingredients
| 1 yellow cup | 250 ml | Rice |
| at least 2 packs, so it is noticeable | Prosciutto | |
| powdered, for sprinkling | Parmesan | |
| ā | Olive oil | |
| several, at least 4 | Garlic cloves | |
| 1 head | Onion |
Instructions
- Boil the rice without salting it.
- Cut the prosciutto into random pieces and fry it in olive oil together with the crushed garlic cloves and finely chopped onion for 2-3 minutes.
- Mix with the rice and sprinkle with Parmesan (or place pieces of the cheese on top).
- Fry thin strips of the meat (prosciutto) and arrange them on the sides of the plate.
The dish is eaten hot and becomes very tasty with more garlic (if you like). Remember that the meat and cheese are salty, so do not overdo the salt or do not salt at all.