Zucchini Risotto with Sun-dried Tomatoes

My eldest girl is a generally picky eater…my middle girl will wolf down anything – as long as it doesn’t have meat and below is a photo of an essay that Imogen wrote in Kindergarten that pretty much sums up her eating habits.  This does not make my life easy and at the moment they are young enough for me to impose my will and pretty much cook what I want, but the day is rapidly coming when Jojo at least will refuse all meats…

"I love cows. They give us steak and milk."

So often I make vegetarian for the whole family and this recipe was a surprising success…it is also  a Weight Watchers meal so you can pretty much guarantee it is low-fat and healthy.


3.5 cups vegetable stock (I used chicken – just don’t tell Jojo)

1/2 cup tomato juice (I used V8 – a favorite drink of Jojo!)

1 table-spoon olive oil

6 shallots, finely chopped  (I used spring onions – easier to hide from the carnivores in the family)

4 medium zucchini, chopped

1/2 cup dry white wine

1 1/2 cups Arborio rice

16 sun-dried tomato halves (not oil packed), finely chopped

1/2 cup finely chopped parsley

1 tablespoon finely chopped fresh marjoram ( this means 1/2 teaspoon dry, trust me)

2 tablespoons parmesan, grated

1/4 teaspoon ground pepper

chopped parsley for garnish

1. Combine stock and tomato juice in pan ; bring to boil.  Reduce heat and simmer.

2. Heat oil in non stick pan, sauté shallots until soft, about 2 minutes.   Add zucchini and wine; cook until zucchini is softened, about 5 minutes longer.  Add the rice; cook, stirring about 1 minute.

3. Add 1 cup of stock mixture, the sun-dried tomatoes, parsley and marjoram; cook stirring, until liquid is absorbed. Continue adding stock 1/2 cup at a time, stirring until stock is absorbed before adding more, until 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 parsley. 

Serves 4 – 368 cals.


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Filed under Food for adults, food kids like, recipes

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