Instructions
- 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.