Time: 40 min
Wash and dry the rocket salad and basil. Add 120 ml of olive oil, salt, pepper and Parmesan cheese to a blender and mince it to a coarse paste.
Roast the chopped onions in oil on small fire and add the rice. Pour everything with white wine and let it evaporate. Gradually add the vegetable broth until the rice is cooked.
In time they cleaned the asparagus and cook it in salted water for a few minutes. Cut off the tips and set aside. Cut the remaining asparagus and add them to the Risotto.
Refine the risotto with alpine cheese and butter.
Roast the raw ham crispy in a hot, coated pan.
Pour the Risotto into 4 dishes and season with the pesto, crispy ham, asparagus tips and basil leaves.