Weight Watcher Wednesday: Zucchini Risotto with Sun Dried Tomatoes

This is a fabulous dish of deliciousness.  Really it does not get any better than this.  Well, maybe with all fresh vegetables from the garden.  For sure I will be making this in the summer.  And it would be so nice on the grill.  It's a meal in itself but I dont see why you couldnt add a grilled piece of chicken along side.  For me, I was totally content just having the risotto.

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.