Risotto Primavera

1          tbsp      olive oil, divided

½         tsp        salt, divided

1          pint       cherry tomatoes

6          c           fat-free, less-sodium chicken broth

1 ½       c           chopped onion

1 ½       c           Arborio rice

2          tbsp      white wine vinegar

½         c           frozen green peas

12         oz         asparagus, trimmed and cut into 1-inch pieces

2          oz         pecorino Romano cheese, divided

1          tbsp      lemon juice

¼         tsp        black pepper

Preheat oven to 400°. 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 broth over medium heat in a saucepan. Heat remaining 1 ½ 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, ½ 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 ½ cup of broth. Remove from heat; grate 1 ounce cheese. Stir in grated cheese, remaining 3/8 teaspoon salt, and juice. Spoon about 1 ¾ cups risotto into each of 4 bowls; top evenly with tomatoes. Shave remaining cheese evenly over each serving; sprinkle with pepper.

Makes 4 servings             60 minutes