Summertime Risotto

1 cup cherry tomatoes
1/4 cup olive oil
1/4 cup fresh lemon juice
1 tsp minced garlic
1 small onion, diced
2 cups diced zucchini
1 pound dry arborio rice
3-4 cups nonfat, low sodium chicken broth
1 pound sea scallops

Tomatoes
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.

Zucchini
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.Place all this in a blender. Add lemon juice and 1 tbsp olive oil. Puree. Add salt & pepper to taste.

Risotto
Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes. 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 zucchini puree. Set aside.

Scallops
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.

Serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user HAWGWILD1.