Roquefort And Iberian Ham Risotto

1. 1

   Add the oil to a skillet on medium heat. Add the onions and bell peppers and saute for 5 minutes.

2. 2

   In a separate pot, bring the broth to a boil. Reduce to a simmer to keep warm

3. 3

   Add the rice to the onion and peppers and saute for 2 minutes.

4. 4

   Slowly add the broth to the rice, constantly stirring to loosen the starch for a creamy texture.

5. 5

   Add the Roquefort cheese and melt.

6. 6

   Before plating, add the slices of Iberian ham or prosciutto and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.