Herb and lemon risotto with parma ham crumbs recipe
Herb and lemon risotto with Parma ham crumbs—fresh, zesty, easy, and perfect for a midweek meal. Serves 2.
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Cooking tools:
- Skillet
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Grater
- Ladle
- Wooden spoon
- Paper towel
- Serving bowl
- Microplane
Ingredients
- 3 parma ham slices
- Olive oil
- 40g fresh breadcrumbs
- 2 large knobs of butter
- 1 onion, finely chopped
- 2 garlic cloves, sliced
- 1 litre fresh chicken stock
- 180g arborio rice
- Glug (about 50ml) dry white wine
- Grated zest and juice 1-2 lemons
- Small bunch each fresh mint, basil and parsley, well chopped
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