Ww Zucchini Risotto With Sun-Dried Tomatoes - cooking recipe

Ingredients

3 1/2 cups vegetable stock
1/2 cup tomato juice
1 tablespoon olive oil
6 shallots, finely chopped
4 medium zucchini, chopped
1/2 cup dry white wine
1 1/3 cups arborio rice
16 sun-dried tomatoes, finely chopped (not oil-packed)
2 tablespoons grated parmesan cheese
1/4 teaspoon fresh ground pepper
chopped fresh parsley, to garnish

Preparation

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.