Dice zucchini, cut cherry tomatoes in half, and chop scallions
In a large pan heat a bit of olive oil and cook scallions for about 1-2 minutes until softened. Add 1 TBSP of Italian seasoning and a pinch of red pepper flakes
Add rice to pan. Stir until rice is lightly toasted (approx 2 mins). Add 1 cup of stock stirring until liquid has dissolved. Repeat until you've used all of the stock (about 30 mins). Rice will be creamy. Stir in 2 TBSP of butter at the end.
In another pan, heat 2 TBSP of olive oil and add diced zucchini and 1 TBSP of Italian seasoning. Cook until brown - maybe 6-7 minutes. (note: I like mine charred/blackened)
Add tomatoes, fresh basil and balsamic vinegar to zucchini pan. Cook for 2 minutes. Season with salt and pepper
Add tomato and zucchini mixture to the top of risotto (rice) and sprinkle with Parmigiano-Reggiano cheese.
Optional: add more red pepper flakes for heat