Oven-baked risotto with ham

Products for 4 portions

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 

Preparation

1. Heat the oven to 190°C. Heat the butter with 1 tbsp. olive oil in a saucepan covered with a lid. Add the onion and fry for 5 minutes. Add the garlic, and a minute later, also add the rice together with the paprika.

2. Add the wine and let the mix boil for 1 minute. Add the broth and thyme. Bake the mix in an oven for 25 minutes while stirring occasionally.

3. About 15 minutes before the risotto is ready, add the chopped asparagus and ham to the remaining olive oil and bake for 10 minutes in a large pan.

4. Add the thyme and cheese to the risotto before serving. Arrange the eight slices of ham on top.