Asparagus Risotto with Oven Roasted Tomatoes
Asparagus Risotto with Oven Roasted Tomatoes
Ingredients
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1 tablespoon olive oil, divided
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1/2 teaspoon salt, divided
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1 pint cherry tomatoes
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5 1/2 cups fat-free, less-sodium chicken broth
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1 1/2 cups chopped onion
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1 1/2 cups Arborio rice
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1/4 cup white wine
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12 ounces asparagus, trimmed and cut into 1-inch pieces
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1 tablespoon lemon juice
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1/4 teaspoon black pepper
Preparation
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 5 1/2 cups 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 white wine; cook until the liquid is absorbed, stirring constantly. Add broth, 1/2 cup at a time, stirring constantly until each portion is absorbed before adding the next (about 20 minutes total). Add asparagus to pan with last 1/2 cup of broth. Remove from heat remaining 3/8 teaspoon salt, and juice. Spoon about 1 3/4 cups risotto into each of 4 bowls; top evenly with tomatoes.; sprinkle with pepper.
Serves 4