¾ Cup Harvest Fresh Cipolline Onion, finely chopped
1/3 Cup Sun-dried Tomatoes, drained, chopped
1/3 Cup Parmesan Cheese
3 Cups, Tomato sauce, cooked
3 Cups Chicken Stock, divided
2 Garlic Cloves, chopped
¼ Cup Fresh Parsley, finely chopped
1 ¼ Cup Arborio Rice
½ Cup White Wine
¼ Tsp. Black Pepper
2 Tbsp. Olive Oil
Shredded Parmesan Cheese, topping
What You Need
Directions
In a large Skillet, add olive oil, Cipolline onions, sauté for 2 minutes, and translucent, add garlic, stir until fragrant. Add Arborio rice, cook for 2 minutes, constantly stirring.
Add tomato sauce, black pepper, white wine, sun-dried tomatoes, gently stir until liquid is absorbed.
Add chicken stock 1 cup at a time, gently stirring, until liquid is absorbed, continue process until all stock is used and liquid is absorbed, and rice is cooked to desired preference.
Add Zucchini Spirals, parsley cook for 2 minutes, add Parmesan cheese, mix until all combined. Remove from heat, top with parmesan cheese and ready to serve.