Delicious creamy risotto, something a lot of people are too intimidated to make. It is really not hard! It is time consuming because you spend so long stirring but it is something you can make at home. Especially because it is usually $18 in a restaurant. Make it home and easily serve 6 for a lot less than $18.
This risotto features fresh spring vegetables and can be done on a weeknight with a little planning. You could roast the tomatoes the night before or skip them if you aren’t a tomato fan. The veggies are easy to prep and you just need to stand and stir. Use that time to enjoy a glass of wine
Spring Risotto
Prep Time: 10 Minutes
Cook Time: 40 Minutes
Keywords: entree
6045614Ingredients (Serves 4)
- 1 tbsp olive oil
- 1/2 tsp salt, divided
- 1 pint cherry tomatoes
- 3 1/2 cups water
- 2 cups chicken broth
- 1 onion, finely diced
- 1 1/2 cups Arborio rice
- 2 tbsp white wine vinegar
- 1/2 cup frozen green peas
- 1 pound asparagus, cut into 1 inch pieces
- 2 ounces pecorino Romano cheese, divided
- 1 tbsp lemon juice
- 1/4 tsp black pepper
Instructions
Preheat oven to 400°.
Toss 1 1/2 teaspoons olive oil, 1/8 teaspoon salt, and tomatoes on a foil lined cookie sheet. Bake at 400° for 15 minutes or until tomatoes burst.
Heat water and broth in a saucepan over low heat
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 salt, and lemon juice.
Serve risotto with roasted tomatoes and remaining cheese over the top.
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