ASPARAGUS-LEEK RISOTTO

¾ lb. asparagus spears, trimmed
2 Tbsp. olive oil
1 ½ c. sliced leeks
1 cup Arborio rice
3 cups reduced-sodium chicken broth
½ cup freshly grated Parmesan cheese
2 Tbsp. snipped fresh parsley
½ tsp. finely shredded lemon peel
1 Tbsp. lemon juice
½ tsp. freshly ground coarse black pepper
Lemon slices
Lemon peel

Place asparagus in single layer on baking sheet. Brush with 1 Tbsp. olive oil; lightly sprinkle 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. Meanwhile, in a 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 a golden brown. Inanother 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 ½ cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes). Stir in any remaining broth. Cook and stir just until rice is tender and creamy. Stir in asparagus pieces, cheese, parsley, lemon peel, lemon juice, and pepper. Top with asparagus spears, lemon slices, and peel. Serves 4.

(from Better Homes and Gardens, April 2008)

Comments are closed.