Roasted Cherry Tomato & Zucchini Risotto

Name: Roasted Cherry Tomato & Zucchini Risotto
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 3
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters arborio rice; 473 milliliters cherry tomatoes, halved; 118 milliliters dry white wine; 59 milliliters extra virgin olive oil; 118 milliliters parmesan reggiano cheese, plus more for garnishing; 2 Tbsps Italian parsley, chopped; 3 servings salt and freshly ground pepper; 2 shallots, peeled and chopped; 946 milliliters vegetable stock (preferably homemade); 473 milliliters zucchini, chopped

The recipe Roasted Cherry Tomato & Zucchini Risotto is ready in around 40 minutes and is definitely a great gluten free option for lovers of Mediterranean food. One portion of this dish contains around 13g of protein, 23g of fat, and a total of 556 calories. This recipe serves 3. A mixture of arborio rice, parsley, wine, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the extra virgin olive oil you could follow this main course with the Peach Crisp: Healthy Crisp for Breakfast as a dessert.