Asparagus Leek Risotto Recipe

Ingredients for Asparagus Leek Risotto

• 1 pound asparagus, trimmed
• Extra Virgin Olive Oil
• Salt And Pepper
• 2 large leeks, white and light green parts only, thinly sliced and well-washed
• Arborio Rice
• Chicken Broth
• Parmesan Cheese
• Fresh Parsley
• Zest of 1 lemon
• Juice of ½ lemon
• Coarse Black Pepper
• Lemon

How to Make Asparagus Leek Risotto

1. Preheat oven to 450°F (232°C).
2. Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread in a single layer on a baking sheet.
3. Roast for 10-12 minutes, or until crisp-tender. Set aside; cool slightly.
4. Cut two-thirds of the roasted asparagus into 2-inch pieces. Reserve the remaining asparagus spears for garnish.
5. While asparagus roasts, sauté leeks in remaining 1 tablespoon olive oil in a large saucepan over medium heat for 5-7 minutes, until softened.
6. Add Arborio rice to the leeks and cook, stirring constantly, for 2-3 minutes, until the rice is lightly toasted.
7. Add 1 cup of hot broth to the rice, stirring constantly until absorbed.
8. 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.
9. Stir in the chopped roasted asparagus, Parmesan cheese, parsley, lemon zest, and lemon juice. Season with salt and pepper to taste.
10. Serve immediately, garnished with reserved asparagus spears and lemon slices.