Cooking Instructions
- 1
Heat the oil in medium heat. Add the rosemary twig and the garlic cloves, as well as the prosciutto slices. I prefer to cook them until crispy. When done just remove everything. Use the prosciutto later for garnish. Discard the rosemary and garlic.
- 2
In the meantime prepare the veggies. Dice the pepper and grate the rest.
- 3
Once you have removed the prosciutto slices add the pepper and carrot. Saute for about 5 mins.
- 4
Then add the rice and stir it for a couple of minutes.
- 5
Next add the squash and zuchini. I prefer to add them after the rice as it will soak the water released by them.
- 6
Add freshly ground pepper. Then add the wine and let it evaporate. When you don't smell the alcohol any more add 2 cups of stock. Add the salt. Let it simmer for 15-20 minutes.
- 7
Once most of the stock has been soaked check if the rice has cooked. Brown rice takes longer to cook and needs more stock/ water. If needed add more stock, until it has thickened. Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more.
- 8
When cooked place desired amount on a plate. Garnish with the prosciutto and optional scallion and parsley. Enjoy!
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