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Ww Zucchini Risotto With Sun-Dried Tomatoes

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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!”
READY IN:
45mins
SERVES:
5
YIELD:
1 1/2 cup
UNITS:
US

Ingredients Nutrition

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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