Plan your next dinner party with this ravishing risotto!
Stovetop, Pot (small), Grater
Step 1
Keep the veggie broth hot in a small pot over low heat. (Or use a bouillon cube & water!)
Step 2
Wash & trim the zucchini. Grate the zucchini.
Step 3
Peel & mince the shallot.
Step 4
Heat a drizzle of olive oil in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Step 5
Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.
Step 6
Add the zucchini & a ladleful of broth. Season with salt & pepper. Simmer & stir until the liquid is absorbed.
Step 7
Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.
Step 8
Add the parmesan & a dab of butter. Stir together.
Step 9
Serve in bowls garnished with torn prosciutto & grated parmesan. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
Energy | 532 cal. |
Fat | 21 g |
Carbohydrates | 64 g |
Protein | 15 g |
Fiber | 3 g |
On average, one serving of the recipe "Zucchini & Prosciutto Risotto" contains 532 Energy, 21 g of Fat, 64 g of Carbohydrates, 15 g of Protein, 3 g of Fiber.