Oven-baked risotto with ham | Tandem

Ingredients

• 400 g Tandem Classic ham
• 8 slices of Tandem Classic ham
• 20 g unsalted oil
• 1 tbsp. olive oil
• 1 finely chopped large head of onion
• 1 crushed clove of garlic
• 430 g large-grain rice
• ¾ tsp. paprika
• 125 ml white wine
• 1 l hot chicken broth
• 3 fresh sprigs of thyme and leaves for garnishing
• 2 ropes of asparagus
• 50 g hard yellow cheese