Zucchini & Prosciutto Risotto

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Plan your next dinner party with this ravishing risotto!


5 minutes

Prep time

23 minutes

Cook time

553 cal.

Per serving


Stovetop, Pot (small), Grater, Knife


Veggie broth

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.

White wine
Arborio rice

Step 5

Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.

Veggie broth

Step 6

Add the zucchini & a ladleful of broth. Season with salt & pepper. Simmer & stir until the liquid is absorbed.

Veggie broth

Step 7

Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.

Parmesan (grated)

Step 8

Add the parmesan & a dab of butter. Stir together.

Parmesan (grated)

Step 9

Serve in bowls garnished with torn prosciutto & grated parmesan. Season with salt & pepper. Enjoy!

Personal notes

Add your own flavor!

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Nutrition facts

Average estimated amount for one serving

Energy553 cal.
Fat22 g
Carbohydrates64 g
Protein15 g
Fiber3 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Zucchini & Prosciutto Risotto" contains 553 Energy, 22 g of Fat, 64 g of Carbohydrates, 15 g of Protein, 3 g of Fiber.

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Zucchini & Prosciutto Risotto