Ham Risotto 2

Dice the onion and the paricas and sauté in the heated light butter. Add the long grain rice and fry briefly. Fill up with the vegetable soup and let the long grain rice swell for 20 minutes on a gentle heat. Drain the mushrooms, cut the zucchini into thin slices, dice the ham, add everything to the long-grain rice and cook. Serve the ham risotto sprinkled with the chopped herbs.

Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything at hand!

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