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.