Zucchini & Prosciutto Risotto -

Ingredients

• 2 tablespoons (28 g) butter
• 2 tablespoons (30 ml) olive oil
• 1 cup (150 g) onion, finely chopped
• 4 cups (960 ml) low sodium vegetable or chicken stock (broth)
• 1 1/2 cup (300 g) arborio rice, rinsed
• 1/2 cup (120 ml) dry white wine
• 3 oz. (90 g) prosciutto, chopped or sliced
• 2 cups (300 g) zucchini, diced
• Fresh ground black pepper to taste
• 1/2 cup (40 g) grated Parmesan or Romano cheese