Risotto with Oven Roasted Romas and Courgettes

Select a couple of your ripest roma tomatoes and chop roughly into quarters (or so). Take three perfectly gorgeous baby courgettes and chop them as well. Place them in a terracotta baking dish, drizzle with olive oil, and sprinkle generously with kosher salt and pepper. Throw them in a medium oven (350-375 ish), and go jump in the shower.

After your shower (and shaking off the stress from the last few days) spend some time with your husband agonizing whether or not he should tell you what he got you for your birthday (which is still a few weeks away), and then in the end make sure you both cave and celebrate early with him showing you the most perfect cast iron tea kettle and slection of teas he ordered earlier in the day.

Saute one finely diced onion in some butter and add a cup of arborio rice. Stir until the rice is nice and coated, and then slowly start adding some vegetable broth. Add one ladle-full at a time, and stir until rice has absorbed broth. Then add another. Keep going until the risotto is nicely al dente. Season with a bit of salt and pepper if you'd like. Take the rice off the heat and add a half-cup of finely choppped green herbs (whatever you have laying around, tonight it was basil and flat-leaf parsley). Spoon into generous sized bowls, grate some parmesan onto the risotto and add some of your now roasted veggies.

Yummmmmmmmmmmmm.