Risotto Primavera Recipe

Name: Risotto Primavera
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil, divided; 1/2 teaspoon 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 tablespoons white wine vinegar; 1/2 cup frozen green peas; 12 ounces asparagus, trimmed and cut into 1-inch pieces; 2 ounces pecorino Romano cheese, divided; 1 tablespoon lemon juice; 1/4 teaspoon black pepper

Servings: persons

1 tablespoon olive oil, divided
1/2 teaspoon 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 tablespoons white wine vinegar
1/2 cup frozen green peas
12 ounces asparagus, trimmed and cut into 1-inch pieces
2 ounces pecorino Romano cheese, divided
1 tablespoon lemon juice
1/4 teaspoon black pepper

1
Preheat oven to 400u00b0.
2
Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a parchment-lined jelly-roll pan. Bake at 400u00b0 for 15 minutes 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 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.

647

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 tablespoon olive oil, divided, 1/2 teaspoon salt, divided, 1 pint cherry tomatoes, 3 1/4 cups water, and more.

Yes, Risotto Primavera falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto Primavera

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