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Risotto Primavera

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
Yield 4 servings
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.

Ingredients

  • 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

Nutrition Information

  • calories 428
  • fat 8.1 g
  • satfat 2.7 g
  • monofat 3.6 g
  • polyfat 0.7 g
  • protein 16 g
  • carbohydrate 75.3 g
  • fiber 8.3 g
  • cholesterol 13 mg
  • iron 3.2 mg
  • sodium 672 mg
  • calcium 192 mg

How to Make It

  1. Preheat oven to 400°.

  2. 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.

  3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).

  4. 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.