Vegetarian

Zucchini Risotto with Sun-Dried Tomatoes is for Dinner.

Zucchini Risotto with Sun-Dried Tomatoes takes several minutes to prepare.

Zucchini Risotto with Sun-Dried Tomatoes takes several minutes to cook.

Zucchini Risotto with Sun-Dried Tomatoes makes 4 servings.

The ingredients for Zucchini Risotto with Sun-Dried Tomatoes are:

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

Here is how you make Zucchini Risotto with Sun-Dried Tomatoes:

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: 4Recipe submitted by SparkPeople user CHUCKO326.

The nutritional information for Zucchini Risotto with Sun-Dried Tomatoes is:

• 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

Zucchini Risotto with Sun-Dried Tomatoes is Italian cuisine.