This risotto is studded with the color and vibrant flavor of fresh veggies. Although inexpensive, this dish is attractive and tasty enough to serve guests.
1 tablespoon olive oil, divided
1/2 teaspoon salt, divided
1 pint cherry tomatoes
3 1/4 cups water
2 1/4 cups fat-free, less-sodium chicken broth
1 1/2 cups chopped onion
1 1/2 cups Arborio rice
2 tablespoons white wine vinegar
1/2 cup frozen green peas
12 ounces asparagus, trimmed and cut into 1-inch pieces
2 ounces pecorino Romano cheese, divided
1 tablespoon lemon juice
1/4 teaspoon black pepper
How to Make It
Preheat oven to 400°.
Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan. Bake at 400° for 15 minutes or until tomatoes burst.
Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).
Heat remaining 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat. Add onion to 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 broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add peas and asparagus to pan with last 1/2 cup of broth mixture. Remove from heat; grate 1 ounce cheese. Stir in grated cheese, remaining 3/8 teaspoon salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.