Ww Zucchini Risotto With Sun-Dried Tomatoes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 45mins
SERVES: 5
YIELD: 1 1/2 cup
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • In a medium saucepan, combine the stock and tomato juice;bring to a boil. Reduce the heat and simmer.
  • In a medium nonstick saucepan, heat the oil.
  • Saute the shallots until soft, about 2 minutes.
  • Add the zucchini and wine; cook until the zucchini is softened, about 5 minutes longer.
  • Add the rice; cook, stirring, about 1 minute.
  • Add 1 cup of the stock mixture, the sun-dried tomatoes, parsley, and marjoram; cook, stirring, until the liquid is absorbed.
  • Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more, until the rice is just tender.
  • The total cooking time should be about 25-30 minutes.
  • Stir in the cheese and pepper; serve at once, garnished with the parsley.
Advertisement