This one receives 6 thumbs up...

I received a Weight Watchers cookbook for Christmas that has inspired some yummy and slightly less caloric dinners. This recipe was such a huge hit, I thought I'd share. Even Mia gobbled it up!

Zucchini Risotto with Sun-Dried Tomatoes

(4 servings)

3 1/2 cups vegetable stock or reduced sodium vegetable broth
1/2 cup tomato juice
1 T olive oil
6 shallots, chopped
4 medium zucchini, chopped
1/2 cup dry white wine
1 1/3 cups Arborio rice
16 sun-dried tomato halves (not oil-packed), finely chopped
1/2 cup finely chopped parsley
1 T finely chopped marjoram, or 1/2 t of dried
2 T grated parmesan cheese
1/4 t freshly ground pepper

1. In a medium saucepan, combine the stock and tomato juice; bring to a boil. Reduce heat and simmer.

2. In a medium non-stick 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.

3. 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.