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.
I followed the recipe exactly and it was yummy. I tossed in some cooked chopped shrimp (about 1 lb) and it worked great. Lots of leftovers with the addition of the chopped cooked shrimp. My pre-K kids loved it and had fun picking out the shaved bits of cheese.
My husband and I had a lovely French white wine with the meal.
Wow. The roasted tomatoes would make this dish workable year round. The combination of the peas and asparagus with the sharp cheese was awesome. I was a bit leary about not pre-steaming the asparagus bits, so I did half steamed and threw the rest in raw as per the recipe. No need. The latter group came out just fine. I served this as a side, so the leftovers were plentiful and all good until the last re-heat (done with a bit of water in the microwave). The dish is especially "company worthy" if you top it with fresh ground pepper and shavings of Pecorino Romano. Delish!
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