12 ounces asparagus trimmed cut into 1-inch pieces
0.3 teaspoon pepper black
1 pint cherry tomatoes
2.3 cups fat-skimmed beef broth fat-free
1 tablespoon juice of lemon
1 tablespoon olive oil divided
1.5 cups onion chopped
0.5 cup peas green frozen
2 ounces pecorino cheese divided
0.5 teaspoon salt divided
3.3 cups water
2 tablespoons citrus champagne vinegar
Equipment
bowl
frying pan
sauce pan
oven
dutch oven
Directions
Preheat oven to 40
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.