Zucchini & Prosciutto Risotto

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!