Recipe

Asparagus-leek Risotto Recipe


Asparagus-leek Risotto Recipe
Creamy,tasty asparagus risotto. Perfect for dinner woth a salad.

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Ingredients
  • 3/4lb. asparagus spears
  • 2Tbs olive oil
  • 11/2c sliced leeks
  • 1c arborio rice
  • 3c chicken broth
  • 1/3c freshly grated parmesan cheese
  • 2Tbs. snipped parsley
  • 1/2tsp finely shreaded lemon peel
  • 1Tbs lemon juice
  • 1/4tsp. fresh ground pepper
  • lemon slices
  • lemon peel

Directions
  1. 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.
  2. 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.
  3. 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)
  4. Stir in any remaining broth. Cook and stir just until rice is tender and creamy
  5. Stir in asparagus pieces,cheese,parsley,lemon peel,lemon juice and pepper. Top with asparagus spears,lemon slices and pee.

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Comments


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!


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.



Sounds great!


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