Zucchini risotto

Description

The recipe won't take much time. Cut the zucchini into small cubes. Grate the garlic and finely chop the shallot. Heat the oil in a pan, sauté the garlic, onion, and zucchini, season with pepper and salt. Cook the rice in white wine over low heat; when the liquid has evaporated, gradually add vegetable broth. Mix the rice with grated cheese and vegetables. Season with salt and pepper to taste. Serve hot with thin slices of ham.

Instructions