Summertime Risotto

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Who says the english can't cook? chef todd english proves otherwise with this healthy but creamy risotto. English (ok, he's american!) uses fresh vegetables to enhance flavor and texture! . And the low-cal, protein-heavy scallops add a smooth richness, booting out much of the butterfat that's traditionally stirred into this italian favorite. Mix it up for a light supper alfresco or a july fourth fête. from self magazine.

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Steps

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Tomatoes heat oven to 250f.

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Gently toss tomatoes in 2 tsp oil with a pinch of salt and pepper.

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Bake on a nonstick baking sheet 1 hour.

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Zucchini heat 1 tsp oil on medium heat in a medium pan.

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Cook garlic and half the onion until translucent.

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Add zucchini and cook 5 minutes.

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Puree zucchini mixture in a blender with lemon juice and 1 tbsp oil.

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Season with salt and pepper.

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Set aside.

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Risotto heat 1 tbsp oil in a medium pot on medium heat and saut remaining onion until translucent.

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Add rice and cook 2 minutes.

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Gradually pour in wine , stirring until rice absorbs wine.

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Add broth 1 cup at a time until absorbed , stirring continually for 20 minutes or until rice is tender.

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Once rice is cooked , stir in zucchini puree , butter and cheese.

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Set aside.

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Scallops heat 1 tbsp oil in a small pan.

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Salt and pepper scallops and cook both sides until lightly browned.

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Add tomatoes and saut 5 minutes.

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Spoon risotto on plate and top with scallops , tomatoes and parsley.

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Ingredients

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cherry tomatoes, olive oil, garlic, onion, zucchini, fresh lemon juice, rice, dry white wine, nonfat chicken broth, light butter, parmesan cheese, sea scallops, fresh parsley