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–+ servings

Easter ham wrapped in herbs with asparagus risotto

Easter ham is coated with a herb mixture of rosemary, thyme and honey and baked in the oven. Served with creamy risotto with white asparagus and parmesan.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course Main course
Cuisine German, Mediterranean
Servings 2 People
Calories 650 kcal

Cooking utensils

  • 1 Oven dish
  • 1 Casserole
  • 1 Risotto pot
  • 1 Brush

Ingredients
  

For the ham:

  • 1 kg Easter ham cooked
  • 2 Tbsp honey
  • 1 bunch of mixed herbs Rosemary, thyme
  • 1 tsp mustard

For the risotto:

  • 200 g Arborio rice
  • 200 g white asparagus
  • 1 Shallot
  • 800 ml Vegetable stock
  • 50 g Parmesan cheese
  • 2 Tbsp butter

Preparation
 

Prepare the ham:

  • Chop the herbs, mix with honey and mustard
  • Score the ham, coat with the herb mixture
  • Bake at 180°C for 45 minutes

Prepare the risotto:

  • Peel the asparagus, cut into pieces
  • Sauté the shallot until translucent, add the rice
  • Gradually pour in the stock, add the asparagus after 10 minutes
  • Season with parmesan and butter

Recommended side dishes:

  • Lemon and dill sauce
  • Spring salad with radishes
  • Carrot vegetables

Nutritional values per portion

Calories: 650kcalCarbohydrates: 55gProtein: 45gFat: 28g
Keyword Asparagus risotto, Easter dinner, Easter ham, Pinot Gris, Spring cuisine, Wine pairing
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