Risotto penne

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Risotto penne

Risotto penne

Risotto penne
Risotto penne

Number of people

250 g penne

200 g cherry tomato

50 cl chicken broth

4 thin slices of country ham

150 g pitted green olive

50 g Parmesan cheese

10 cl olive oil

1 bunch of fresh basil



Preparation: 15 min
Cooking time: 15 min
Step 1
Cut the olives in half and set them aside in a bowl.
Step 2
Add the ham cut into thin strips, the parmesan cut into strips using a peeler and the fresh basil sliced.
Step 3
Set aside.
Step 4
In a skillet or wok, heat the oil and pour in the penne.
Step 5
When they are well coated, add the cherry tomatoes cut in half and leave on high heat for 5 minutes.
Step 6
Wet with chicken broth as you go until the penne is cooked. Season with salt and pepper.
Step 7
Put in a serving dish and add the contents of the bowl on top. Mix at the last minute.
Step 8
Enjoy your meal!
I add my grain of salt

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