Summertime Risotto

Preparation

1. Tomatoes

   Step 1

   Heat oven to 250°F. Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper. Bake on a nonstick baking sheet 1 hour. Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.

2. Zucchini

   Step 2

   Heat 1 tsp oil on medium heat in a medium pan. Cook garlic and half the onion until translucent; add zucchini and cook 5 minutes.

3. Risotto

   Step 3

   Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary). Once rice is cooked, stir in tomato puree, butter and cheese. Set aside.

4. Scallops

   Step 4

   Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned. Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.