Zucchini Risotto with Sun-Dried Tomatoes
From: Weight Watchers New Complete Cookbook
Hey! I finally cooked something again that turned out good! This dish was very tasty. It was written as a vegetarian main dish, but I think it would also be very good as a side dish.
3 1/2 cups vegetable stock or reduced-sodium broth
1/2 cup tomato juice
1 Tbsp 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 tomato halves, finely chopped
1/2 cup finely chopped fresh parsley
1 Tbsp finely chopped fresh marjoram, or 1/2 tsp dried
2 Tbsp grated parmesan cheese
1/4 tsp freshly ground black pepper
chopped fresh parsley to garnish
In medium saucepan, combine the stock and tomato juice: Bring to a boil. Reduce heat and simmer.
In a large 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. Add the rice. Cook, stirring about 1 minute.
Add 1 cup of the stock mixture, 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. Total cooking time should be about 25-30 minutes. Stir in the cheese and pepper. Serve at once, garnished with parsley.
Makes 4 entree servings, 1 1/2 cups each (7pts), or more servings as a side dish.
** Notes: I didn't have any marjoram, so I used thyme instead. Also, I didn't want to open a whole bottle of wine to use 1/2 cup, so I just used 1/2 cup of vegetable stock instead of the wine. The flavor was still very good.
Hey! I finally cooked something again that turned out good! This dish was very tasty. It was written as a vegetarian main dish, but I think it would also be very good as a side dish.
3 1/2 cups vegetable stock or reduced-sodium broth
1/2 cup tomato juice
1 Tbsp 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 tomato halves, finely chopped
1/2 cup finely chopped fresh parsley
1 Tbsp finely chopped fresh marjoram, or 1/2 tsp dried
2 Tbsp grated parmesan cheese
1/4 tsp freshly ground black pepper
chopped fresh parsley to garnish
In medium saucepan, combine the stock and tomato juice: Bring to a boil. Reduce heat and simmer.
In a large 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. Add the rice. Cook, stirring about 1 minute.
Add 1 cup of the stock mixture, 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. Total cooking time should be about 25-30 minutes. Stir in the cheese and pepper. Serve at once, garnished with parsley.
Makes 4 entree servings, 1 1/2 cups each (7pts), or more servings as a side dish.
** Notes: I didn't have any marjoram, so I used thyme instead. Also, I didn't want to open a whole bottle of wine to use 1/2 cup, so I just used 1/2 cup of vegetable stock instead of the wine. The flavor was still very good.
Comments
Apologies if I'm blind, just point me to the right place. Thanks.
Yeah, um, I forgot to type that line in. Sorry! It's there now. 4 medium zucchini, chopped. I just quartered mine lenthwise, then sliced into bite-sized pieces.