Asparagus Leek Risotto

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Two of my favorite vegetables married in one fabulous recipe.

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Steps

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Roast asparagus: place asparagus in a single layer on a baking s heet.

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Brush evenly with 1 t.

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Olive oil.

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Lightly sprinkle with salt and black pepper.

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Bake , uncovered , in 450-degree oven about 10 minutes or until crisp-tender.

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Cool slightly.

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Cut two-thirds into 2-inch pieces.

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Set aside all asparagus.

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While the asparagus is roasting , cook leeks in a large saucepan in 1 t.

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Olive oil until tender.

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Stir in uncooked rice.

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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.

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Reduce heat and simmer.

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Carefully stir 1 cup of hot broth into rice mixture.

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Cook , stirring frequently , over medium heat until liquid is absorbed.

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Then add 1 / 2 cup broth at a time , stirring frequently until broth is absorbed before adding more broth.

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Stir in any remaining broth.

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Cook and stir just until rice is tender and creamy.

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Stir in asparagus pieces , cheese , parsley , lemon zest , lemon juice , and pepper',.

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Ingredients

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asparagus, extra virgin olive oil, salt and pepper, leeks, arborio rice, chicken broth, parmesan cheese, fresh parsley, lemon zest, lemon juice, coarse black pepper, lemon