Lemony Asparagus Risotto with Peas and Roasted Tomatoes | Hello Chef!

Ingredients

• 250 Grams of Thin asparagus
• 1 Piece of Red onion
• 1 Piece of Lemon
• 850 ML of Water
• 1 Piece of Vegetable stock cube
• 60 Grams of Parmesan
• 2 Tbsp of Olive oil
• 1 Tsp of Salt
• 160 Grams of Arborio rice
• 100 Grams of Green peas
• 10 Grams of Butter
• 1 Tsp of Black Ground Pepper
• 250 Grams of Cherry tomatoes
• 1 Tbsp of Olive oil
• 15 ML of Balsamic vinegar