For the risotto with arugula and prosciutto, heat olive oil in a pan, sauté finely chopped onions until translucent, but do not brown.
Put the onions in an unperforated cooking dish, add the rice and the white wine, as well as the chicken broth. Steam the rice at 100 ° C.
After about 15 minutes, mix in washed, coarsely chopped arugula. After another 5 minutes, add butter, then raw ham cut into fine strips, chopped parsley, Parmesan cheese, salt and pepper to the cooked rice.
Sprinkle with freshly grated Parmesan before serving.
Preparation Tip:
Setting: Cooking Universal
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