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Ingredients

• 1 pint cherry tomatoes
  
• 1/4 cup olive oil
• 1 teaspoon minced garlic
• 1 small onion, diced
• 2 cups diced zucchini
• 1/4 cup fresh lemon juice
• 1 pound arborio rice
• 1 cup dry white wine
• 2 to 3 cups nonfat chicken broth
• 2 tablespoons light butter
• 6 tablespoons grated Parmesan
• 18 sea scallops
• 1 bunch parsley, chopped (optional)

Description

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, Boot

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