Zucchini risotto with rosemary-roasted tomatoes
Ingredients (serves 2) 180 g risotto rice 1 small onion 400 g zucchini 120 ml white wine Ca. 700 ml hot vegetable broth 8-10 small tomatoes on the vine 1 rosemary twig (fresh is best, but you can use 1 tsp dried rosemary as well) 2 tbsp freshly grated pecorino cheese (or more if…