• Ingredients: 32
  • Serves: 6

Summertime risotto with pint cherry tomatoes, olive oil, fresh lemon juice, tsp minced garlic, small onion, diced, diced zucchini, lb arborio rice, dry white wine, nonfat chicken broth, tbsp light butter, tbsp grated parmesan, sea scallops, bunch parsley, chopped.


Aioli(makes 1 cup)


For serving


  • *If chervil is unavailable, fresh flat-leaf parsley leaves may be substituted. Extra chervil oil will keep, covered, at room temperature 3 days. Try it in salad dressings or drizzled over fish, chicken breasts, or steamed vegetables.

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer



  1. Step 1 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.

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  2. Step 2 Puree tomatoes in a blender with lemon juice and 1 tbsp oil. Season with salt and pepper. Set aside to cool.

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  1. Step 3 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.

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  1. Step 4 Heat 1 tbsp oil in a medium pot on medium heat and sauté remaining onion until translucent. Add rice and cook 2 minutes.

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  2. Step 5 Gradually pour in wine, stirring until rice absorbs wine. Add broth 1 cup at a time until absorbed, stirring continually for 20 minutes or until rice is tender (add more broth if necessary).

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  1. Step 6 Heat 1 tbsp oil in a small pan. Salt and pepper scallops and cook both sides until lightly browned.

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  2. Step 7 Add tomatoes and sauté 5 minutes. Spoon risotto on plate and top with scallops, tomatoes and parsley.

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