Asparagus-Leek Risotto

Name: Asparagus-Leek Risotto
Ingredients: 3/4 lb asparagus, trimmed; 2 tablespoons extra virgin olive oil; salt and pepper, to taste; 1 1/2 cups sliced leeks (white and light green parts only); 1 cup arborio rice or 1 cup short-grain rice; 3 cups chicken broth; 1/3 cup freshly grated parmesan cheese; 2 tablespoons chopped fresh parsley; 1/2 teaspoon lemon zest; 1 tablespoon lemon juice; 1/4 teaspoon freshly ground coarse black pepper; 1 lemon, sliced

12 ingredients

5 steps

Ingredients

3/4 lb asparagus, trimmed
2 tablespoons extra virgin olive oil
salt and pepper, to taste
1 1/2 cups sliced leeks (white and light green parts only)
1 cup arborio rice or 1 cup short-grain rice
3 cups chicken broth
1/3 cup freshly grated parmesan cheese
2 tablespoons chopped fresh parsley
1/2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 teaspoon freshly ground coarse black pepper
1 lemon, sliced

Directions

1

Roast asparagus: place asparagus in a single layer on a baking s heet. Brush evenly with 1 T. olive oil; lightly sprinkle with salt and black pepper. Bake, uncovered, in 450-degree oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds into 2-inch pieces; set aside all asparagus.
2

While the asparagus is roasting, cook leeks in a large saucepan in 1 T. olive oil until tender. Stir in uncooked rice. Cook and stir over medium heat about 5 minutes or until rice begins to turn golden brown.
3

In another saucepan bring broth to boiling. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes in total).
4

Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
5

Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.