Ww Zucchini Risotto With Sun-Dried Tomatoes Recipe

Name: Ww Zucchini Risotto With Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups vegetable stock; 1/2 cup tomato juice; 1 tablespoon olive oil; 6 shallots, finely chopped; 4 medium zucchini, chopped; 1/2 cup dry white wine; 1 1/3 cups arborio rice; 16 sun-dried tomatoes, finely chopped (not oil-packed); 2 tablespoons grated parmesan cheese; 1/4 teaspoon fresh ground pepper; chopped fresh parsley, to garnish

Servings: persons

3 1/2 cups vegetable stock
1/2 cup tomato juice
1 tablespoon olive oil
6 shallots, finely chopped
4 medium zucchini, chopped
1/2 cup dry white wine
1 1/3 cups arborio rice
16 sun-dried tomatoes, finely chopped (not oil-packed)
2 tablespoons grated parmesan cheese
1/4 teaspoon fresh ground pepper
chopped fresh parsley, to garnish

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.

391

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 1/2 cups vegetable stock, 1/2 cup tomato juice, 1 tablespoon olive oil, 6 shallots, finely chopped, and more.

Yes, Ww Zucchini Risotto With Sun-Dried Tomatoes falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Ww Zucchini Risotto With Sun-Dried Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions