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
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.