Saffron Tomato Risotto

Ingredients:

2 tablespoons butter
1/4 onion, finely chopped
1 cup arborio rice
2-1/2 cups vegetable stock
1 zucchini, diced
1 teaspoon saffron, crushed
salt and black pepper, to taste
1/3 cup sun dried tomatoes, chopped
2 tablespoons parsley, chopped
1 teaspoon paprika
1/4 cup vegan parmesan

Cook the onion in the butter until translucent and add the rice and stock. Bring to a simmer and add the zucchini, saffron, salt, and pepper. Reduce heat, cover and cook until rice is tender. Stir in the tomatoes, parsley, and paprika during the last five minutes of cooking. Sprinkle with the parmesan.