Zucchini & Prosciutto Risotto

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Plan your next dinner party with this ravishing risotto!


5 minutes

Prep time

23 minutes

Cook time

532 cal.

Per serving


Stovetop, Pot (small), Grater


Broth (vegetable)

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
Rice (Arborio)

Step 5

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

Broth (vegetable)

Step 6

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

Broth (vegetable)

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!

Nutrition facts

Average estimated amount for one serving

Energy532 cal.
Fat21 g
Carbohydrates64 g
Protein15 g
Fiber3 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.

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Zucchini & Prosciutto Risotto