ASPARAGUS-LEEK RISOTTO

¾ lb. asparagus spears, trimmed2 Tbsp. olive oil1 ½ c. sliced leeks1 cup Arborio rice3 cups reduced-sodium chicken broth½ cup freshly grated Parmesan cheese2 Tbsp. snipped fresh parsley½ tsp. finely shredded lemon peel1 Tbsp. lemon juice½ tsp. freshly ground coarse … Continue reading