Wanna feel kinda fancy? Here’s your chance…with this entree you get to cook with wine and use awesome words like “risotto” and “shallot”. Go ahead…practice your accent.
So, Zucchini Risotto with Sun-Dried Tomato is another recipe the Bald Food Dude owes to his daughter, Abby, and her sticky noted cookbook search. (The kid has an eye for tastiness, I tell you!)
We’ve made this dish a few times over the past couple of years, and I love how it lends itself to experimentation and adaptation. You can easily swap the zucchini for other kinds of squash, mix it up on the wine front, vary the spices, bring in some lemon, mushrooms or artichoke hearts, and completely throw the whole Weight Watchers sensibility to the four winds by using lots of butter. (I totally recommend the butter idea, by the way…)
Depending on where you live and shop, Arborio rice can be tricky to find. I get mine in the bulk foods section of my grocery store. You can also substitute sushi rice, barley, or quinoa and get great results.
One note, this dish is at its finest when you serve it right away. Left overs are fine, but you’ll want to add some additional liquid (I’m thinking a little more vegetable stock or wine) to keep it from tasting dry.
There you go…a tasty recipe, a chance to use the word risotto, and further proof that the BFD has your back.
- 4 cups vegetable stock
- 1/2 cup tomato juice
- 1 Tablespoon olive oil
- 6 shallots, finely chopped
- 4 medium zucchini, chopped
- 1 cup dry white wine
- 1 1/2 cups Arborio rice
- 16 sun-dried tomato halves, finely chopped
- 1/2 cup fresh parsley, finely chopped
- 3 Tablespoons shaved Parmesan cheese, reserve some for garnish
- Salt and pepper to taste
- Fresh parsley, for garnish
- In a medium saucepan, combine the vegetable stock and tomato juice. Bring to a boil, then reduce heat and simmer.
- In a large saucepan, heat the oil. Sauté the shallots until soft, about 2 minutes.
- Add the zucchini and wine. Cook until the zucchini is softened…about 5 more minutes.
- Add the rice and cook, stirring, about a minute.
- Add 1 cup of the stock/tomato sauce mixture to the rice, along with the sun-dried tomatoes and parsley. Cook until the liquid is absorbed.
- Continue adding stock, 1/2 cup at a time, stirring until the stock is absorbed before adding more.
- Cook until the rice is just tender. Total cooking time should be about 25-30 minutes.
- Stir in the cheese, salt, and pepper.
- Serve garnished with parsley and more shaved Parmesan.