Zucchini Risotto with Goat Cheese and Prosciutto

• Gluten free

• Meat

  • 4 oz Prosciutto

• Produce

  • 1 trimmed and cut into 4 inch pieces 1 pound zucchini
  • 4 Garlic cloves, medium
  • 1 tbsp Of fresh thyme
  • 2 Plum tomatoes
  • 1/2 cup Yellow onion, fine

• Canned Goods

  • 6 cups Chicken stock

• Pasta & Grains

  • 1 cup Aborio rice

• Baking & Spices

  • 1/2 tsp Red pepper flakes

• Oils & Vinegars

  • 1 tsp Olive oil
  • 4 tbsp Olive oil, Extra Virgin

• Dairy

  • 1 4 ounce package Goat cheese
  • 1/4 cup Parmesan cheese

• Beer, Wine & Liquor

  • 1 cup White wine

Found on afamilyfeast.com

Ingredients

• 4 ounces thinly sliced prosciutto
• 1 teaspoon olive oil
• 6 cups chicken stock, preferably home made
• 4 tablespoons extra virgin olive oil
• 1 pound zucchini, trimmed and cut into ¼ inch pieces
• 4 medium garlic cloves, thickly sliced
• ½ teaspoon red pepper flakes (or to your preference)
• ½ cup yellow onion, diced fine
• 1 cup Aborio rice
• 1 cup white wine (we used Riesling)
• 1 tablespoon each of fresh thyme, basil, parsley and mint (total 4 tablespoons), minced
• 2 plum tomatoes, seeded, cored and diced small
• 4 ounce package goat cheese
• ¼ cup freshly grated Parmesan cheese

Directions

• In a large sauté pan, place the one teaspoon of oil over medium heat and place in slices of prosciutto. Cook to crisp, about 15 minutes, then remove to drain on a paper towel. Once cool, cut into small pieces to use as a garnish for the finished dish.
• In a medium pot, heat the stock to hot, cover and keep hot but not boiling, on a back burner.
• In a 5 quart Dutch oven or a wide skillet or sauté pan, heat oil over medium high heat and add zucchini. Cook until browned, about 8-10 minutes.
• Add garlic slices and pepper flakes and cook one minute.
• Add onions and cook for 6-7 minutes until soft.
• Add rice and stir to coat.
• Add wine and scrape the pan bottom of any brown bits. Cook until almost all of the liquid has been absorbed.
• Add herbs and one cup of the hot stock and cook and stir until absorbed.
• Add tomatoes and cook for two minutes then add one more cup of stock. Again, cook and stir until almost all liquid has been absorbed.
• Repeat this for two more cups of stock, one cup at a time and letting that absorb before adding the next.
• The last two cups of stock should be added one quarter cup at a time, cooking between each addition. We did not use the last cup of stock, as our rice was perfectly cooked after five cups.
• The entire cooking process from when we started the zucchini to the finished rice was about 45 minutes, but your time may vary. The rice should be cooked but a little chewy and the sauce should be creamy.
• Remove from heat and stir in the goat cheese and Parmesan cheese. The finished dish will be thick and creamy, similar to a thick oatmeal consistency.
• Serve the crispy prosciutto over each portion and additional Parmesan cheese on the side.