Zucchini Risotto with Sun-Dried Tomatoes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 405.3
- Total Fat: 5.3 g
- Cholesterol: 3.6 mg
- Sodium: 786.0 mg
- Total Carbs: 72.9 g
- Dietary Fiber: 6.8 g
- Protein: 6.7 g
View full nutritional breakdown of Zucchini Risotto with Sun-Dried Tomatoes calories by ingredient
Introduction
From Weight Watchers' Complete Cookbook**Cookbook says 368 calories** From Weight Watchers' Complete Cookbook
**Cookbook says 368 calories**
Number of Servings: 4
Ingredients
-
3.5 cups vegetable broth
1/2 cup tomato juice
1 Tbsp olive oil
6 shallots, chopped
4 medium zucchini, chopped
1/2 cup dry white wine
1 1/3 cups Arborio rice
16 sun-dried tomato halves (not packed in oil), chopped
1/2 cup chopped parsley
1 Tbsp fresh marjoram, or 1/2 tsp dried
2 Tbsp. grated Parmesan cheese
1/4 tsp freshly ground pepper
Chopped parsley, to garnish
Directions
In a medium saucepan, combine the broth 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 broth mixture, the sun-dried tomatoes, parsley and marjoram; cook, stirring, until the liquid is absorbed. Continue adding broth, 1.2 cup at a time, stirring until the broth 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
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 broth mixture, the sun-dried tomatoes, parsley and marjoram; cook, stirring, until the liquid is absorbed. Continue adding broth, 1.2 cup at a time, stirring until the broth 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.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
