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Asparagus-leek Risotto Recipe

Ingredients

How to make it

  • Place asparagus in single layer on baking sheet. Brush with 1 Tbs. olive oil;lightly sprinkle salt and black pepper. Bake,uncovered, in 450 oven about 10 mins or till crisp tender. Cool slightly. Cut two thirds in 2" pieces;set aside all asparagus.
  • Meanwhile,in large saucepan cook leeks in remaining olive oil till tender. Stir in uncooked rice. Cook and stir over medium heat about 5 mins. 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 med. heat until liquid is absorbed. Theb add 1/2c broth at a time,stirring frequently until broth is absorbed before adding more broth(about 22 mins)
  • 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.

Reviews & Comments 5

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  • boygirlparty 13 years ago
    the last line was funnier when it said 'pee' instead of 'peel'
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  • chriesi 16 years ago
    Sounds great!
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  • pleclare 16 years ago
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    " It was excellent "
    bluewaterandsand ate it and said...
    I agree, this is a Perfect Dinner recipe that sounds so delicious! I like asparagus and I had it for dinner tonight, wish I had saw this before I cooked.
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    " It was excellent "
    ruskingirl ate it and said...
    I made one very similar to this a few weeks back, but yours sound even better with the lemon peel and juice. Thanks for a great one!
    Was this review helpful? Yes Flag

The Cook

pleclare Framingham, MA

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