For the risotto, sauté the chopped onion in oil, add the rice and deglaze with the white wine. Add vegetable soup little by little and stir.
After 15 minutes, stir in the coarsely chopped arugula. After another 5 minutes, stir in butter, Parmesan cheese, prosciutto cut into 10 strips and season with salt and pepper.
Sprinkle with grated Parmesan before serving.
Preparation Tip:
The risotto can also be prepared without prosciutto. If you like, you can sprinkle it with roasted bacon cubes at the end.
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