Quinoa Risotto with Lemon and Roasted Tomatoes

Name: Quinoa Risotto with Lemon and Roasted Tomatoes
Ingredients: 1 1/2 cups white quinoa, rinsed; Kosher salt; 1/2 cup panko (Japanese bread crumbs); 6 tablespoons extra-virgin olive oil; 1 1/2 teaspoons minced rosemary; 2 garlic cloves, minced; Freshly ground pepper; 4 whole canned Italian tomatoes, drained and halved lengthwise; 1 lemon; 1 large shallot, finely chopped; 2 cups chicken stock; 1/4 cup crème fraîche, plus more for garnish; 1 teaspoon grated lemon zest; Finely grated Parmigiano-Reggiano cheese; Chopped flat-leaf parsley, for garnish