Preparation
In a large pot, heat oil and add finely chopped onion, prosciutto cut into strips and crushed garlic. Fry, stirring occasionally, add rice, 400 ml water, Vegeta, stir. Reduce heat to minimum and cook covered about 10 minutes. Remove from heat, add in frozen peas, and cover again, let stand about 10 minutes. Then stir and uncover, and let cool about 20 minutes. Add roughly chopped tomato, parmesan, slightly beaten egg, basil, pepper, oregano and parsley to rice, and stir well. Transfer rice mixture to a greased cake pan (Ø 26 cm) lined with baking paper, and bake about 40 minutes in oven preheated to 180°C. Remove casserole and let cool about 10 minutes. Transfer to a cutting board and cut into slices, serve on arugula seasoned with olive oil and balsamic vinegar.
Serving: Transfer to a cutting board and cut into slices, serve on arugula seasoned with olive oil and balsamic vinegar.
Advice: You can use pancetta instead of prosciutto.
