Asparagus-Leek Risotto
To save time, while the asparagus is roasting, cook the leeks, brown the rice, and heat the broth to simmering.
Ingredients
Directions
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Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.
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Meanwhile, in large saucepan cook leeks in remaining 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.
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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).
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Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
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Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Makes 4 servings.