Zucchini & Prosciutto Risotto
Easy
Coline
Coline

Zucchini & Prosciutto Risotto

5 minutesPrep time

23 minutesCook time

553 cal.Per serving

Ingredients for 1

Arborio rice

1/3 cup

Arborio rice

Veggie broth

1 cup

Veggie broth

Zucchini

1/2

Zucchini

Shallot

1/2

Shallot

White wine

1/8 cup

White wine

Parmesan (grated)

1 tbsp

Parmesan (grated)

Prosciutto

2 slices

Prosciutto

Utensils

Stovetop, Pot (small), Grater, Knife

recipe

  • 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!