Ww Zucchini Risotto With Sun-Dried Tomatoes |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 24 |
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Taken from the WW new complete cookbook, this dish is so awesome! Very flavorfull unlike many WW dishes. I am not a tomato fan either, but it was still YUMMMY! Hubby even loved it! Definiteley worth a try!! You can substitute broth for the wine if you have that on hand. Only 7 points per 1 1/2 cup serving! Ingredients:
3 1/2 cups vegetable stock |
1/2 cup tomato juice |
1 tablespoon olive oil |
6 shallots, finely chopped |
4 medium zucchini, chopped |
1/2 cup dry white wine |
1 1/3 cups arborio rice |
16 sun-dried tomatoes, finely chopped (not oil-packed) |
2 tablespoons grated parmesan cheese |
1/4 teaspoon fresh ground pepper |
chopped fresh parsley, to garnish |
Directions:
1. In a medium saucepan, combine the stock and tomato juice;bring to a boil. Reduce the heat and simmer.
2. In a medium nonstick saucepan, heat the oil.
3. Saute the shallots until soft, about 2 minutes.
4. Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer.
5. Add the rice; cook, stirring, about 1 minute.
6. Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring, until the liquid is absorbed.
7. Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender.
8. The total cooking time should be about 25-30 minutes.
9. Stir in the cheese and pepper; serve at once, garnished with the parsley.
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