Risotto Primavera

from Cooking Light

1 Tbsp olive oil, divided
1/2 tsp 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 Tbsp white wine vinegar
1/2 cup frozen green peas
12 oz asparagus, trimmed and cut into 1-inch pieces
2 oz pecorino Romano cheese, divided
1 tbsp lemon juice
1/4 tsp black pepper

1. Preheat oven to 400.
2. Toss 1 1/2 tsp olive oil, 1/8 tsp salt, and tomatoes on a parchment lined jelly-roll pan. Bake at 400 for 15 min or until tomatoes burst.
3. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).
4. Heat remaining 1 1/2 tsp oil in a large Dutch oven over medium-high heat. Add onion to pan; cook 5 min, stirring frequently. Add rice; cook 1 min. 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 oz cheese. Stir in grated cheese, remaining 3/8 tsp 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.

Yield: 4 servings.