Spring Risotto - YMCA of Central Florida

Ingredients

• 6 cups low-sodium vegetable broth, warmed
• 2 teaspoons olive oil (Separated into 1 teaspoon portions)
• 1 cup cherry tomatoes, cut in half
• 1 teaspoon fresh thyme leaves, chopped
• 1 medium onion, chopped
• 1½ cups Arborio rice
• 1 cup fresh spring peas (You can substitute frozen if you can’t find fresh.)
• ½ lb. asparagus, cut into bite size pieces
• ¼ cup Parmesan cheese, freshly grated
• ¼ cup basil, freshly chopped
• Salt and freshly ground black pepper