Tags: European, Entree
1 zucchini
113 grams halved grape tomatoes
6 grams Tuscan Heat Spice
30 grams diced shallot
10 grams minced garlic
42 grams finely chopped sun dried tomatoes
150 grams Arborio rice
enough salt and pepper
907 grams water
32 grams no-chicken bouillon
113 grams bechamel sauce
2 grams salt and pepper
14 grams butter
15 grams Parmesan
Preheat oven to 450 F.
Bring pot of broth to a simmer.
Toss zucchini and fresh tomatoes with a bit of oil and half of spice.
Roast for 15 minutes.
In a large risotto pan, saute shallots then garlic over medium heat.
Add sun dried tomatoes and rice, stirring often.
Add a ladle of broth and stir until absorbed.
Repeat until rice is cooked, ~25 minutes.
Lower heat to medium low and add cream sauce and remaining spice.
Add salt, pepper, butter, and Parmesan.
Combine with roasted vegetables.