Ham and Zucchini Risotto

Nutriscore Rating: 71/100

Creamy, flavorful, and perfectly satisfying, this Ham and Zucchini Risotto is a comforting Italian-inspired dish that's ideal for weeknight dinners or special occasions. Featuring tender Arborio rice slowly simmered in chicken stock and dry white wine, this recipe achieves its signature velvety texture through the classic risotto technique of gradual liquid incorporation. The addition of sweet, sautéed zucchini pairs beautifully with savory bites of diced ham, while a finishing touch of grated Parmesan and fresh parsley adds richness and brightness to every spoonful. Ready in under an hour, this risotto is a one-pan wonder that’s as easy to prepare as it is impressive to serve. Perfect for showcasing zucchini and ham, this dish will quickly become a household favorite!

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

13 items

• 2 tablespoons Olive oil
• 2 tablespoons Unsalted butter
• 1 medium Yellow onion, finely diced
• 2 cloves Garlic cloves, minced
• 1.5 cups Arborio rice
• 0.5 cups Dry white wine
• 5 cups Chicken stock
• 1 medium Zucchini, diced
• 1 cup Cooked ham, diced
• 0.5 cups Grated Parmesan cheese
• 2 tablespoons Fresh parsley, chopped
• to taste Salt
• to taste Black pepper

📝 Instructions

11 steps

1. In a medium saucepan, heat the chicken stock over low heat and keep it warm.

2. In a large pan or skillet, heat the olive oil and butter over medium heat until melted.

3. Add the finely diced onion and cook for 3-4 minutes until softened and translucent.

4. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

5. Add the Arborio rice to the pan and stir for 2-3 minutes to lightly toast the grains.

6. Pour in the white wine and cook, stirring constantly, until the wine is absorbed by the rice.

7. Begin adding the warm chicken stock one ladleful at a time, stirring often and waiting for the liquid to be absorbed before adding more.

8. After about 10 minutes of adding stock, stir in the diced zucchini and continue cooking, adding stock as needed, for another 8-10 minutes.

9. When the rice is al dente and the risotto has a creamy consistency, stir in the diced ham.

10. Remove the pan from the heat and mix in the grated Parmesan cheese and fresh parsley. Adjust seasoning with salt and black pepper to taste.

11. Serve immediately, garnished with additional parsley or Parmesan if desired.

Nutrition Facts

1 serving (716.8g)

Calories		666
% Daily Value*
Total Fat		23.7 g	30%
	Saturated Fat	7.9 g	39%
	Polyunsaturated Fat	0.0 g
Cholesterol		87 mg	29%
Sodium		1572 mg	68%
Total Carbohydrate		68.1 g	25%
	Dietary Fiber	2.2 g	8%
	Total Sugars	5.0 g
Protein		40.1 g	80%
Vitamin D		0.1 mcg	0%
Calcium		172 mg	13%
Iron		2.9 mg	16%
Potassium		434 mg	9%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 861 cal (33.3%%)

Protein: 636 cal (24.6%%)

Carbs: 1087 cal (42.1%%)