Asparagus Risotto with Oven Roasted Tomatoes

Asparagus Risotto with Oven Roasted Tomatoes


  • 1  tablespoon  olive oil, divided

  • 1/2  teaspoon  salt, divided

  • 1  pint cherry tomatoes

  • 5 1/2  cups  fat-free, less-sodium chicken broth

  • 1 1/2  cups  chopped onion

  • 1 1/2  cups  Arborio rice

  • 1/4 cup white wine

  • 12  ounces  asparagus, trimmed and cut into 1-inch pieces

  • 1  tablespoon  lemon juice

  • 1/4  teaspoon  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 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

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