Asparagus-Leek Risotto
"Two of my favorite vegetables married in one fabulous recipe."
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 3⁄4 lb asparagus, trimmed
- 2 tablespoons extra virgin olive oil
- salt and pepper, to taste
- 1 1⁄2 cups sliced leeks (white 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
directions
- 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.
- 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.
- 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).
- Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
- Stir in asparagus pieces, cheese, parsley, lemon zest, lemon juice, and pepper. Top with asparagus spears and lemon slices.
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Reviews
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This was very yummy! I had to use part aborio rice, part sushi rice(they look about the same). I used vegetable broth instead of chicken. So much enjoyed! Thanks!
Tweaks
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This was very yummy! I had to use part aborio rice, part sushi rice(they look about the same). I used vegetable broth instead of chicken. So much enjoyed! Thanks!
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
