Risotto Primavera

Name: Risotto Primavera
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 355 milliliters Arborio rice; 340 grams asparagus, trimmed and cut into 1-inch pieces; 0 teaspoons black pepper; 1 pint cherry tomatoes; 532 milliliters fat-free, less-sodium chicken broth; 1 Tbsp lemon juice; 1 Tbsp olive oil, divided; 355 milliliters chopped onion; 118 milliliters frozen green peas; 57 grams pecorino Romano cheese, divided; 1 teaspoons salt, divided; 769 milliliters water; 2 Tbsps white wine vinegar

Risotto Primaveran is a gluten free and vegetarian main course. This recipe serves 4. One portion of this dish contains about 15g of protein, 8g of fat, and a total of 439 calories. Head to the store and pick up arborio rice, lemon juice, pepper, and a few other things to make it today. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Preheat oven to 40

Equipment you will use

Oven

Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan.

Ingredients you will need

Olive Oil

Tomato

Jelly

Roll

Salt

Equipment you will use

Frying Pan

Bake at 400 for 15 minutes or until tomatoes burst.

Ingredients you will need

Tomato

Equipment you will use

Oven

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

Ingredients you will need

Broth

Water

Equipment you will use

Sauce Pan

Heat remaining 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Dutch Oven

Add onion to pan; cook 5 minutes, stirring frequently.

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly.

Ingredients you will need

Vinegar

Rice

Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).

Ingredients you will need

Broth

Add peas and asparagus to pan with last 1/2 cup of broth mixture.

Ingredients you will need

Asparagus

Broth

Peas

Equipment you will use

Frying Pan

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.

Ingredients you will need

Tomato

Cheese