Zucchini and Prosciutto Risotto Recipe | Laura in the Kitchen - Internet Cooking Show

Ingredients

• 4 oz oz Thinly Sliced Prosciutto, torn into smaller pieces
• 2 Large Zucchini, Diced
• 1 cup of Arborio Rice or Risotto Rice
• 1 Small Onion, finely chopped
• 2 Cloves of Garlic, minced
• 1 Cup of Cherry Tomatoes, halved
• 1/2 cup of White Wine such as Pinot Grigio
• 2 Tbsp of Olive Oil
• 3 Tbsp of Unsalted Butter
• Fresh Basil
• 1/3 cup of Freshly Grated Parmiggiano
• 5 to 6 cups of Vegetable Stock
• Salt and Pepper, to taste