Ww Zucchini Risotto With Sun Dried Tomatoes Food

ZUCCHINI TOMATO RISOTTO

Steps:

• In a medium to large Dutch oven or heavy bottomed pot, heat 2 tablespoons of the olive oil over medium high heat. Once hot, add mushrooms and cook three minutes.
• Add shallots and cook two more minutes.
• Add remaining oil and lower heat to medium heat.
• Once hot, add rice and stir and cook for two minutes.
• Add garlic, oregano, salt, pepper and pepper flakes and cook one minute.
• Add sun-dried tomatoes and cook one more minute.
• Add wine to deglaze and lower heat to medium low.
• Add the shredded zucchini as well as the canned diced tomatoes with juice and stir.
• Cook until most of the liquid from the tomatoes and squash have been absorbed then start adding half a cup of stock at a time, letting each addition get absorbed before adding the next.
• Keep adding the stock in half cup increments until all four cups have been used and the rice is tender. Total cook time from the first step to tender rice is about 30-35 minutes total.
• Remove from heat and stir in the basil, parsley and Parmesan.
• Serve with additional Parmesan cheese over each portion.

ZUCCHINI RISOTTO

Steps:

• Bring vegetable or chicken stock to a boil in a medium stock pot, then reduce heat to a low simmer.
• Melt butter in a large, heavy bottomed stock pot over medium heat. Stir in onions and cook for 2 minutes, or until softened. Add the rice and cook for another 2 minutes, stirring constantly, until lightly toasted. Gradually ladle in simmering vegetable stock, stirring continuously. Risotto will become "creamy" and slightly sticky, yet still firm in the center, or al dente.
• When almost finished, stir in the zucchini, sun-dried tomatoes, and thyme, adding stock as needed and stirring continuously. Stir in basil and 3 tablespoons cheese just before serving. Divide risotto among 6 bowls, sprinkle with remaining cheese, and season with pepper to taste.

WW ZUCCHINI RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• 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.

RISOTTO WITH SUN-DRIED TOMATOES

Steps:

• Heat the broth and maintain at a simmer.
• In another saucepan, melt 2 tablespoons of the butter. Add the garlic and shallots and saute until limp, about 2 minutes.
• Add the rice and stir to coat with the butter. Add the wine and cook, stirring occasionally, until the wine is absorbed.
• Add 1/4 cup of the broth and cook over medium heat until the broth is absorbed. Continue to cook and add 1/4 cup of the broth at a time, stirring occasionally, until all the broth has been absorbed.
• When the broth is all absorbed, stir in the remaining 2 tablespoons butter. Then stir in the tomatoes, cheese, and parsley. Season with salt and pepper.
• Serve at once.

ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Cut zucchini into 1/2 inch rounds, then cut each round into quarters (you should have about 2 cups).
• Melt butter in nonstick pan and add zucchini.
• Saute zucchini, stirring often, about 3 minutes.
• Add garlic and saute for 1 minute.
• Add tomatoes and continue to saute, stirring often, for about 2 more minutes.
• Toss with salt and serve.

SAUTEED ZUCCHINI WITH SUN-DRIED TOMATOES

Steps:

• Wash the zucchini using a brush to gently scrub the zucchini and then pat dry with a kitchen towel. Cut off the stems and cut each zucchini in 3 or 4 pieces; then cut each piece lengthwise into 6 wedges. Set to the side.
• Chop the dried tomatoes and set to the side.
• In a large sauté pan, over medium heat, place 4 tablespoons of oil and the diced onion. Cook over a medium heat until the sliced onions are translucent, for about 4 minutes, stirring occasionally.
• Add the minced garlic and sauté an additional 1 minute.
• Add the dried tomato and sauté for additional 2 minutes.
• Add the zucchini, salt and pepper to taste, then cover with a tight lid and simmer for additional 5 minutes or until tender but firm.
• Using a slatted spoon transfer the zucchini into a large dish and serve while hot.