Speck and zucchini risotto whisk with Organic Apple Cider Vinegar

Speck and zucchini risotto whisk with Organic Apple Cider Vinegar

Ingredients

12 oz of rice
3 small zucchinis
Olive Oil
1 shallot
3.5 oz of speck
Parmesan Cheese
1 clove of garlic
Pepper
Organic Apple Cider Vinegar
4 cups of broth (approximately 1 quart)
Salt

Directions

Clean and cut zucchini in small pieces. Chop together shallot, pepper and one clove of garlic.

In a medium size pan add olive oil and put the minced garlic, shallot and pepper and let them brown for a minute.
Add rice and mix for a minute.

Pour the vegatable broth and let boil while adding zucchini.
Add broth every time that is necessary. Take a pan, add olive oil and brow speck for a few minutes.

Add speck and mix together.

When rice is cooked make sure that it remains slightly moist and creamy, remove from heat and gently fold in two tablespoon of Parmesan Cheese and Organic Apple Cider Vinegar until combined.

Mix gently together, serve immediately with freshly grated parmesan cheese if desired. Enjoy!