Zucchini Risotto with Sun Dried Tomatoes
Recipe adapted from Weight Watchers New Companion Cookbook; WIley Publishing, Inc.
3 1/2 cups vegetable broth/stock
1 tablespoon olive oil
1/2 cup tomato juice
1/2 cup onion, chopped
4 medium zucchini, chopped
1/2 dry white wine
1 1/3 cups Arborio rice
16 sun dried tomatoes, snipped into small pieces with kitchen sheers
1/2 cup finely chopped parsley
1 tablespoon fresh marjoram or 1 teaspoon dired
2 tablespoons parmesan cheese
1/4 teaspoon pepper
Bring tomato juice and veegtable broth to a boil in a seperate pan. Cover and keep on low simmer.
In a fairly large sauce pan or a stock pot, saute the onion in oil until soft. Add chopped zucchini and wine. Cook five minutes. Add the rice cook and stir one minute.
Add a cup of the stock mixture, sundried tomatoes, parsley, pepper, marjoram and cook stirring untilt he moisture is absorbed. Add broth 1/2 cup at a time. Repeat this step of adding broth until the rice is tender. Stir in the parmesan.
1 1/2 cups is 360 calories.