Zucchini Risotto with Sun-Dried Tomatoes - WW

INGREDIENTS
1 tablespoon olive oil
3 1/2 cups vegetable broth
1/2 cup tomato juice
1/2 cup white wine
6 shallots, finely chopped
4 medium zucchini, diced
2/3 cup sun-dried tomatoes, chopped (I used fresh tomatoes from my garden)
1 1/3 cups arborio rice
1/2 cup chopped parsley
3 tbsp grated Parmesan cheese
salt and pepper to taste

DIRECTIONS
Combine the broth and tomato juice in a saucepan over medium-high heat. Bring it to a boil and then reduce heat. Keep at a simmer.

Heat the oil over medium heat in a large pan. Add the shallots and cook for 2 minutes until softened. Add the zucchini and cook until heated through, 5 minutes.

Add the rice, wine, sun-dried tomatoes and parsley, and stir until wine is absorbed.

Add 1/2 cup of the heated broth/juice combo to the pot and stir constantly until the liquid is absorbed by the rice and veggies. When it is, add another 1/2 cup and repeat.

Keep adding liquid, a half cup at a time, until it is completely absorbed. You must stir it constantly so that it is absorbed and so nothing sticks to the bottom of the pan. The stirring will also make the rice nice and creamy. You should be adding liquid and stirring for about 25-30 minutes.

Once all the liquid is absorbed and the rice is creamy, stir in the Parmesan. Season with salt and pepper to taste.

Makes 4 servings, (serving is 1 1/2 cup - 7 ww points)