Rissoto with Roasted Asparagus, Tomatoes, and Almonds


2 Tbsp extra-virgin olive oil
1 yellow onion, diced
1 c brown rice
¼ dry white wine
6 c vegetable broth
1 bunch asparagus, woody bottom third cut off
1 ½ c halved cherry tomatoes
¼ tsp salt
Freshly ground black pepper
½ tsp dried thyme
¼ c grated Parmesan cheese
¼ c nonfat plain Greek yogurt
¼ c sliced almonds, toasted


  1. Preheat oven to 375 degrees F. Line two large sheet pans with parchment paper.
  2. Heat large skillet over medium-low heat and add 2 Tbsp oil. Add onion and sauté until translucent, about 5 min.
  3. In a saucepan heat broth on low.
  4. Add rice and cook 7 min, stirring until edges are slightly brown and aromatic. Reduce heat as needed.
  5. Pour wine and simmer until almost evaporated.
  6. Add ¼ c broth, swirling pan and scraping down sides with wooden spoon.
  7. When broth has reduced add another ¼ c of broth and continue process for next 30 min, until rice is al dente and creamy.
  8. Meanwhile, place asparagus and tomatoes on lined baking sheet, cut side up. Drizzle with 1 tsp oil, and sprinkle with salt and pepper and thyme.
  9. Remove risotto from heat and stir in asparagus, Parmesan cheese, yogurt, butter, salt, and pepper. Spoon into bowls and add warm tomatoes and almonds on top.
  10. Enjoy immediately.