Pasta Risotto with Ham & Caramelized Onions (by Cyril Lignac)

Preheat oven to 400F/200C.
Heat a frying pan on medium. Once hot, add the Sweet Basil Olive Oil.
Use the Mini Herb Chopper to thinly chop the garlic. Add it to your pan and cook until golden.
Peel and cut your onion into 6-8 pieces. Chop it using the eco-chop. Add it to your pan and cook it until it starts to caramelize.
Straight away add your choice of pasta and let it cook as is with the garlic and onion for about 3 minutes.
Then add a few scoops of Chicken Broth at a time letting cook the pasta cook in between until they are al dente about 10 minutes or so.
Once ready add your shredded cheese, mix until it melts.
Add the Heavy Whipping Cream. Season with Pepper and add your diced ham. Mix until the the cream has been almost absorbed.
Place your Square Flexipat® Mold on the top of your Medium Perforated Baking Sheet.
Pour your preparation into your Flexipat®. Add some cheese on top.
Bake for 10 minutes at 400F/200C. Your Risotto will be ready once the Cheese has melted.
Once your Pasta is out of the oven, gently stir, and Voilà serve while it's hot. Enjoy and Bon Appétit!