ZUCCHINI RISOTTO
This creamy main dish gets a splash of color with the addition of zucchini, sun-dried tomatoes, and basil. With much less butter than in a typical risotto recipe and no wine, there's no running around for ingredients you don't have on hand! The result is a lovely, light flavor in a very filling meal.
Provided by LitleLisa1
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
- Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
- When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.
Nutrition Facts : Calories 363.5 calories, Carbohydrate 71.2 g, Cholesterol 9.5 mg, Fat 4.1 g, Fiber 3.1 g, Protein 9.1 g, SaturatedFat 2.1 g, Sodium 699.2 mg, Sugar 5.9 g
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!
Provided by Kara H
Categories Rice
Time 45m
Yield 1 1/2 cup, 5 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 306.2, Fat 4.1, SaturatedFat 0.9, Cholesterol 1.8, Sodium 250.4, Carbohydrate 56.9, Fiber 4.1, Sugar 6.2, Protein 7.8
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