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1
Heat the oil in medium heat.
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2
Add the rosemary twig and the garlic cloves, as well as the prosciutto slices.
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3
I prefer to cook them until crispy.
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4
When done just remove everything.
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5
Use the prosciutto later for garnish.
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6
Discard the rosemary and garlic.
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7
In the meantime prepare the veggies.
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8
Dice the pepper and grate the rest.
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9
Once you have removed the prosciutto slices add the pepper and carrot.
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10
Saute for about 5 mins.
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11
Then add the rice and stir it for a couple of minutes.
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12
Next add the squash and zuchini.
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13
I prefer to add them after the rice as it will soak the water released by them.
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14
Add freshly ground pepper.
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15
Then add the wine and let it evaporate.
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16
When you don't smell the alcohol any more add 2 cups of stock.
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17
Add the salt.
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18
Let it simmer for 15-20 minutes.
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19
Once most of the stock has been soaked check if the rice has cooked.
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20
Brown rice takes longer to cook and needs more stock/ water.
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21
If needed add more stock, until it has thickened.
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22
Then add the grated parmesan cheese and quickly stir with the rice, so it thickens more.
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23
When cooked place desired amount on a plate.
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24
Garnish with the prosciutto and optional scallion and parsley.
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25
Enjoy!
