Rating: 4.5 stars
6 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 2
  • 5 star values: 3

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.

Ivy Manning
Recipe by Cooking Light June 2010

Gallery

Becky Luigart-Stayner; Styling: Leigh Ann Ross

Recipe Summary

Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°.

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  • 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.

Nutrition Facts

428 calories; fat 8.1g; saturated fat 2.7g; mono fat 3.6g; poly fat 0.7g; protein 16g; carbohydrates 75.3g; fiber 8.3g; cholesterol 13mg; iron 3.2mg; sodium 672mg; calcium 192mg.
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