This risotto was a great way to use our fresh spring peas from the farmers market. I followed the recipe exactly, but at the end it still needed more flavor and grains were still al dente. I added extra water and a little milk, doubled the cheese, added more salt, and cooked for an extra 5 minutes. (Maybe these changes made it not as "light" as intended, but it tasted good in the end). I agree that the roasted tomatoes add a nice dimension. I served this as a side with salmon en papillote (with dill and lemon)
Added some crisped prosciutto on top and roasted the asparagus with tomatoes for a bit - easy and delicious!
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!