Summertime Risotto

1 pint cherry tomatoes
1/4 cup olive oil
1 t garlic
1 small onion, diced
2 cups diced zucchini
1/4 cups lemon juice
1 cup arborio rice
1 cup white wine (or white grape juice)
2-3 cups chicken broth (I used vegetable broth)
2 T butter
6 T grated Parmesan cheese

Tomatoes: Heat oven to 250. Toss tomatoes with 2 T olive oil and season with salt & pepper. Bake 1 hour.

Zucchini: Heat 1 teaspoon oil in pan. Cook garlic and half onion until translucent; add zucchini and cook 5 minutes (I cooked closer to 8 minutes to get the zucchini extra soft). Puree in blender with lemon juice and 1 Tablespoon olive oil. Season with salt & pepper.

Risotto: Heat 1 Tablespoon olive oil in medium pot on medium heat. Saute onion until translucent. Add rice and cook 2 minutes. Gradually pour in wine and cook until rice absorbs liquid. Add broth 1 cup at a time until absorbed stirring continually for 20 minutes or until rice is tender. (I used about 2 1/2 cups of broth) Once cooked, stir in zucchini puree, butter and cheese. Top with roasted tomatoes.

*I got this recipe from Self.com (they have lots of great lower fat/calorie healthier recipes)