I love making this late summer tomato risotto with zucchini in this transitional time between summer and fall. 🍅🍅 Recipe below. Serves 2-3 Ingredients: 1⁄4 cup + 1 tbsp Oracle olive oil 1 white onion, finely diced 2 tbsp tomato paste 1 cup Arborio rice 3 cups vegetable stock or water 1⁄3 cup white wine 5-6 large tomatoes, diced 3-4 small zucchini, cut in half lengthwise and scored 1⁄4 cup butter 1⁄2 cup grated parmesan Salt to taste To garnish: fresh basil, Oracle olive oil, parmesan Instructions: 1. Add 1⁄4 cup olive oil to a large pot over medium heat. Once hot, add onion and season with a generous pinch of salt, then stir to coat in the oil. Cook until translucent, then stir in the tomato paste and continue cooking for another minute or so until the paste turns brick red. 2. Add in the rice and stir to coat in the onion and tomato mixture, then cook for 2-3 more minutes to toast the rice. Meanwhile, heat the stock or water in a small saucepan. 2. Deglaze the rice pan with 1⁄3 cup white wine, stirring to scrape up any caramelized bits that might be sticking to the pan, then add the diced tomatoes. As the tomatoes heat up they will release their juices and this liquid will cook the rice. Encourage this by stirring and pressing gently on the tomatoes as they warm to break them up. Stir continuously until the tomatoes have broken down and their liquid has been absorbed, 12-15 minutes. Add 1⁄2 cup of stock or hot water and stir until absorbed, 3-4 minutes. If necessary, repeat this step, stirring in more stock or hot water until your rice is al dente. 3. Meanwhile, place a frying pan over medium-high heat. Add 1 tbsp of olive oil and once hot, place your zucchini cut side down in the pan. Cook without moving for 2-3 minutes, or until nicely browned, then flip and cook for another 2-3 minutes. Remove from the pan, season with salt and set aside. 4. Once your rice is al dente, stir in the butter, parmesan and more salt if necessary. 5. To serve, spoon risotto onto plates and arrange zucchini over top. Garnish with fresh basil, olive oil and more parmesan if desired. 📷 @allegradagostini