Ingredients for Asparagus Leek Risotto
- 1 lb fresh asparagus, trimmed
- 2 tablespoons extra virgin olive oil, divided
- salt and freshly ground black pepper, to taste
- 2 leeks, white and light green parts only, thinly sliced
- 1 1/2 cups Arborio rice
- 4 1/2 cups hot chicken broth
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- freshly ground black pepper, to taste
- 1 lemon, thinly sliced (for garnish)
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How to Make Asparagus Leek Risotto
- Preheat oven to 450°F (232°C).
- Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
- Roast for 10-12 minutes, or until crisp-tender. Set aside; cool slightly.
- Cut two-thirds of the roasted asparagus into 2-inch pieces. Reserve the remaining asparagus spears for garnish.
- While asparagus roasts, sauté leeks in remaining 1 tablespoon olive oil in a large saucepan over medium heat for 5-7 minutes, until softened.
- Add Arborio rice to the leeks and cook, stirring constantly, for 2-3 minutes, until the rice is lightly toasted.
- Add 1 cup of hot broth to the rice, stirring constantly until absorbed.
- Continue adding broth, 1 cup at a time, stirring frequently after each addition until absorbed before adding more. This process should take about 20-25 minutes.
- Stir in the chopped roasted asparagus, Parmesan cheese, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
- Serve immediately, garnished with reserved asparagus spears and lemon slices.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
12g
Fat
14g
Carbs
17g
