Zucchini Risotto with Sun-Dried Tomatoes

Ingredients:

3 1/2 cups of reduced sodium chicken stock
1/2 cup of V8 (plus Fiber)
1 tablespoon olive oil
5 shallots, finely chopped
4 medium zucchini, chopped
1/2 cup white wine
1 1/3 cups short grain brown rice
16 sun-dried tomato halves (not oil-packed), chopped
1/2 cup finely chopped fresh parsley
1/2 teaspoon dried marjoram
2 tablespoons Mexican cheese blend
1/4 teaspoon freshly ground pepper
chopped fresh parsley, to garnish

Steps:

1. In a medium saucepan, combine the stock and V8; bring to a boil. Reduce the heat and simmer.
2. In a medium nonstick saucepan, heat the oil. Saute the shallots until soft, about 2 minutes. Add the rice and cook for additional 2 minutes. 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 there is 1/2 cup of stock remaining. Then add zucchini and remaining 1/2 cup of stock to the rice mixture and stir until liquid is absorbed. Cooking time should be approximately 1 hour (depending upon type of rice used). If needed additional stock or water can be added in order to finish cooking the rice.
3. Stir in cheese and pepper, serve at once, garnished with the parsley.

Inspiration: WeightWatchers New Complete Cookbook. Above recipe includes modifications we made while preparing.

Suggestions: This meal was enjoyed while dining outside on the deck, paired with Yellow Tail Special Reserve Pinot Grigio wine and a slice of whole grain bread.

Commentary: 5 shallots is a lot to chop...although not listed as an ingredient, be sure to have a few tissues on stand-by (as Rachael found out 2 shallots into the preparation). This meal is not a quick one to pull together when you're starving...the risotto takes some time in order for the rice to turn out right.

Introduction

Welcome to Travis and Rachael's blog, we'll start by sharing our story with you over this glass of wine. We met online through MySpace and talked for several months prior to meeting in person at the fine food establishment of "The Hop" in York, PA (actually it was a little scary...more like a biker bar). The evening consisted of great conversation that left each of us anxious to learn more about one another. Over the next couple of dates we began to grow closer, until a date that went awry. Plans were made to meet at Barnes & Noble in York, but as it turned out there was no Barnes & Noble, it was a Border's Bookstore. Travis of course was there early and thought there is only one bookstore here off the exit and Rachael will surely find it. However Rachael continued to drive around York, trying so hard to find the Barnes & Noble that had been agreed upon for the meeting place. Finally a call was made to confirm that Border's was the place to meet. The date continued as each of us had a coffee and perused through the bookstore together. It was then decided to choose a cookbook together and find a recipe to make that night for dinner. We went home to cook a recipe that had chicken as its main dish. Shortly into preparation of this meal together, we both realized this was the perfect pairing. Since then, we have continued to enjoy the time together in and outside of the kitchen.


We plan to share through this blog some of our favorite recipes prepared together and the stories that may come along with the experiences. Please try some of our recipes that we have posted and provide comments or stories on how they have turned out for you.