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 Primavera might be just the main course you are searching for. One portion of this dish contains roughly 15g of protein, 8g of fat, and a total of 439 calories. This recipe serves 4. This recipe is typical of Mediterranean cuisine. It is a good option if you're following a gluten free and vegetarian diet. A mixture of arborio rice, pecorino romano cheese, lemon juice, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Preheat oven to 40

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Oven

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

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Olive Oil

Tomato

Jelly

Roll

Salt

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Frying Pan

Bake at 400 for 15 minutes or until tomatoes burst.

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Tomato

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Oven

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

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Broth

Water

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Sauce Pan

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

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Cooking Oil

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Dutch Oven

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

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Onion

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Frying Pan

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

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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).

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Broth

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

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Asparagus

Broth

Peas

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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