Asparagus Risotto

Name: Asparagus Risotto
Ingredients: 3 Tbsp. Olive Oil; 2 leeks - white & light green parts, halved and thinkly sliced; 2 tsp/4 cloves garlic, minced; 1 1/2 cups risotto; 32 oz vegetable broth; 1 1/2 lbs asparagus, soft end cut into 1-inch pieces; 1/2 cup parmesan cheese

7 ingredients

8 steps

Ingredients

3 Tbsp. Olive Oil
2 leeks - white & light green parts, halved and thinkly sliced
2 tsp/4 cloves garlic, minced
1 1/2 cups risotto
32 oz vegetable broth
1 1/2 lbs asparagus, soft end cut into 1-inch pieces
1/2 cup parmesan cheese

Directions

1

Warm olive oil in deep pan or pot on medium heat.
2

Saute leeks until soft, about 7 minutes.
3

Add garlic and saute, about 1 minute.
4

Add risotto and mix with leeks and garlic, about 1 minute.
5

Add 1 cup veg broth, stir frequently until absorbed.
6

Add broth 1/2 cup each time, stirring until each addition is absorbed before adding the next.
7

Add asparagus pieces with last addition of broth.
8

Once liquid is absorbed and risotto is soft, remove from heat and add parmesan.