Risotto with Zucchini, Goat Cheese & Prosciutto


6 cups chicken stock
1 pound zucchini, cut into ¼-inch dice
4 tablespoons... (continued)

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Serves 4
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Bring 6 cups chicken stock to a low simmer.
In a large, deep sauté pan, brown the zucchini in 4 tablespoons of olive oil over medium heat. To the same pan, add red pepper fla... (continued)

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