Stovetop, Pot (small), Grater, Knife
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!
View nutritional information
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 532 Energy, 21 g of Fat, 64 g of Carbohydrates, 15 g of Protein, 3 g of Fiber.