Stovetop, Pot (small), Grater
Keep the veggie broth hot in a small pot over low heat. (Or use a bouillon cube & water!)
Wash & trim the zucchini. Grate the zucchini.
Peel & mince the shallot.
Heat a drizzle of olive oil in a pot over medium heat. Add the shallot. Cook, stirring for 1 min.
Add the rice & wine. Stir constantly until the wine is absorbed, about 1-2 min.
Add the zucchini & a ladleful of broth. Season with salt & pepper. Simmer & stir until the liquid is absorbed.
Continue with the remaining broth until the rice is cooked & creamy, or about 15-20 min. Add more liquid if needed.
Add the parmesan & a dab of butter. Stir together.
Serve in bowls garnished with torn prosciutto & grated parmesan. Season with salt & pepper. Enjoy!
Average estimated amount for one serving
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.