- 4
Ingredients
- 1 tbsp olive oil, divided
- 1/2 tsp salt, divided
- 1 pint cherry tomatoes
- 3 1/4 c water
- 2 1/4 c fat free less sodium chicken broth
- 1 1/2 c chopped onions
- 1 1/2 c Arborio rice
- 2 tbsp white wine vinegar
- 1/2 c frozen green peas
- 12 oz. asparagus, trimmed and cut into 1" pieces
- 2 oz. pecorino romano cheese, divided
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Preparation
Step 1
Preheat oven to 400 degrees F.
Toss 1 1/2 tsp olive oil, 1/8 tsp salt and tomatoes on a parchment lined jelly roll pan. Bake at 400 degrees F for 15 minutes or until the tomatoes burst.
Heat 3 1/4 c water and broth in a saucepan over medium heat. Do not boil.
Heat remaining 1 1/2 tsp oil in a large dutch oven over medium high heat. Add the onion to the pan, cook 5 minutes, stirring frequently. Add rice, cook 1 minute. Stir in vinegar, cook 30 seconds or until the liquid is absorbed, stirring constantly. Add the broth mixture 1/2 c at a time, stirring constantly until each portion is absorbed. Add peas and asparagus to pan with last 1/2 c broth mixture. Remove from the heat. Stir in grated cheese, remaining 3/8 tsp salt and juice. Spoon about 1 3/4 c risotto into each of 4 bowls. Top evenly with tomatoes. Shave remaining cheeses evenly over each serving. Sprinkle with pepper.