Zucchini And Tomato Risotto Recipes

ZUCCHINI RISOTTO

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.

WW ZUCCHINI RISOTTO WITH SUN-DRIED TOMATOES

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.