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Risotto Primavera

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Ingredients

1 tablespoon olive oil, divided

1/2 teaspoon salt, divided

1 pint cherry tomatoes

3 1/4 cups water

2 1/4 cups fat-free, less-sodium chicken broth

1 1/2 cups chopped onion

1 1/2 cups Arborio rice

2 tablespoons white wine vinegar

1/2 cup frozen green peas

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

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