Risotto Primavera

Ingredients

• 1.5 cups arborio rice 
• 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

1. Preheat oven to 40
2. Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan.
3. Bake at 400 for 15 minutes or until tomatoes burst.
4. Heat 3 1/4 cups water and broth in a saucepan over medium heat (do not boil).
5. Heat remaining 1 1/2 teaspoons oil in a large Dutch oven over medium-high heat.
6. Add onion to pan; cook 5 minutes, stirring frequently.
7. Add rice; cook 1 minute. Stir in vinegar; cook 30 seconds or until the liquid is absorbed, stirring constantly.
8. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total).
9. Add peas and asparagus to pan with last 1/2 cup of broth mixture.
10. 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.