Saffron and Tomato Risotto with Roasted Vegetables

Ingredients

• 1½ cups arborio rice
• 2 tbsp olive oil or butter
• 1 large shallot, finely chopped
• ½ tsp saffron threads
• 1 tsp smoked paprika
• ¼ cup dry white wine
• 6 cups stock (vegetable or chicken, etc.)
• 2 ripe plum tomatoes, chopped into 1⁄2-inch dice
• 1 tsp Healthy On You® Saffron and Winding Road sea salt
• black pepper
• Parmesan cheese (optional)
• Microgreens for garnish (optional)
• 1 tbsp olive oil
• 1 small zucchini, chopped
• 2 cups cherry tomatoes
• 4 garlic cloves, peeled and smashed
• 1 cup crimini or "baby bella" mushrooms, sliced