Horn Pasta Risotto

  • cooking icon 15 minutes


For 4 persons

  • 375 g

  • 2


  • 2

    cloves of garlic

  • 2 tbsp

    olive oil

  • 200 g


  • 4

    slices of ham

  • 2

    meat stock cubes

  • 2 tbsp

    St-Môret cheese

  • water

  • fresh rosemary

  • salt and pepper



Small short pasta shaped like a horn, hollow inside. Try Soubry horns with some butter, mascarpone cheese and bacon... What a feast!


  1. Chop the garlic, shallot and mushrooms.
  2. Heat the olive oil in a skillet and sauté the garlic, shallot and mushrooms until translucent.
  3. Add the horn pasta and stock cubes and cover with water.
  4. If necessary, add water a little at a time.
  5. Add the ham slices and cheese when all the water has been absorbed and the pasta is al dente.
  6. Season with salt and pepper and serve with the rosemary.

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