Asparagus-leek Risotto

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 3/4 lb asparagus, trimmed
• 2 tablespoons extra virgin olive oil
• salt and pepper, to taste
• 1 1/2 cups sliced leeks ( 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

Recipe

• 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.