- 3 1/2 cups reduced-sodium vegetable broth
- 1/2 cup tomato juice
- 1 tbsp olive oil
- 6 shallots, finely chopped
- 4 medium zucchini, chopped
- 1/2 dry white wine
- 1 1/3 cups Aborio rice
- 16 sun-dried tomato halves (not oil-packed), finely chopped
- 1/2 cup finely chopped fresh parsley
- 1 tbsp finely chopped fresh majoram, or 1 tsp dried
- 2 tbsp grated Parmesean cheese
- 1/4 tsp freshly ground pepper
- Chopped fresh parsley, to garnish
Makes 4 Servings
- In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce heat and simmer.
- In a medium nonstick pan, 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 majoram; 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 parsley.
WW POINTS VALUE: 7 (1 1/2 cups per serving)
Note: This recipe appears in the WW New Complete Cookbook. If you ever saw the photo for this recipe, you would want to cook it too. I have never made risotto before and I was dying to try. This dish looks complicated but it it very easy to make. Just remember to have all your ingredients in place an follow the directions step by step. If you want an alcohol-free risotto, you can substitute nonalcoholic dry white wine or vegetable broth for the wine and it tastes just as delicious. The serving size is 1 1/2 cups but you will be just as full with 1 cup because it's so good.