Sun Dried Tomato and Zucchini Risotto

When I started Weight Watchers forever ago for like 5 minutes, there is one recipe that stuck out, and I will always remember.  It was a saffron risotto.  I am not sure why I remembered it, because it was pretty bland, but I felt so “culinary” making it.  I made a risotto everyone!  I am officially a chef.  The only problem was, it was pretty bland and blah. I wasted all of those points on this?  Well, now  I have realized that points are annoying and worthless, and all you need to do is eat right and cut out processed foods.  Simple.  Now I could enjoy a real risotto.  One with flavors and textures.  Suck it WW point system, I am free of you, and am eating food that tastes good for a change.  Whether you are on a diet or not, this risotto is a definite crowd pleaser, and can easily be made as a main dish or a side.

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto

Sun Dried Tomato and Zucchini Risotto
Serves 4
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Ingredients
  1. 1 cup arborio rice
  2. 3-4 cups vegetable broth
  3. 1/2 cup dry white wine
  4. 1 cup water
  5. 1 small zucchini diced
  6. 1 medium onion diced
  7. 5-7 sun dried tomatoes
  8. 2 tbsp olive oil
  9. 2 garlic cloves minced
  10. 1/4 cup fresh basil
  11. 1/2 tbsp dry basil
  12. Salt & pepper to taste
Instructions
  1. In a stockpot, combine the vegetable stock, wine, and water. Let it simmer aside while the other ingredients are cooking.
  2. Heat the olive oil in a large pan over medium heat. Cook the onions and garlic until fragrant. About 2 minutes. Add the rice and cook for a couple of minutes until the rice begins to brown.
  3. Add zucchini and sun dried tomatoes.
  4. Add a ladle of the liquid mixture to the rice and stir continuously until all the liquid is absorbed.
  5. Add a second ladle of liquid and stir continuously until absorbed. Continue in this way until you have used all the liquid.
  6. Add herbs, salt & pepper
  7. The risotto is ready when the rice is tender and slightly firm on the inside in a creamy sauce.
  8. Garnish with fresh basil.
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