Even since I made this almost hands-free version of risotto, I have been wondering how it compares to the workout version – where you stir for at least 20 minutes.  Of course I have made risotto before, but I felt like I needed to make it again, just to be absolutely sure.  Plus, I felt like my arm needed a little exercise – typing on the computer all day does nothing for me.  I was ready.

I took this recipe out of the pantry that I found in Cooking Light, adapted it slightly to my taste, and to what I had in the refrigerator – and off I went.  I couldn’t believe it – but it tasted exactly the same.  This batch of risotto was really no better (except for the fact that it had some delicious fresh asparagus and beautifully roasted cherry tomatoes) than the hands-free version.  I guess there is really no need to ever stir risotto by hand again, unless your arm really needs to get some energy out (like we say to our kids – go run around outside, get that energy out).

This technique for roasting cherry tomatoes is also excellent over pasta with some bread crumbs and mozzarella cheese – my neighbor has an awesome recipe that I will make soon and get it on the blog.  Perfect for those vine ripened cherry tomatoes that you will start seeing in the next couple of months – or if you live in Seattle, maybe next summer.

Ingredients

• 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
• 2  ounces  pecorino Romano cheese, divided
• 1  tablespoon  lemon juice
• 1/4  teaspoon  black pepper