Ww Zucchini Risotto With Sun-Dried Tomatoes

"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!"
 
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Ready In:
45mins
Ingredients:
11
Yields:
1 1/2 cup
Serves:
5
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ingredients

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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.

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RECIPE SUBMITTED BY

I am a stay at home Mom to my 2 kiddos, ages 4 and 2 1/2. I love being at home with them, and spending time with my family.
 
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