Asparagus-Leek Risotto Recipe

Name: Asparagus-Leek Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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

594

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Asparagus-Leek Risotto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Asparagus-Leek Risotto

How did you like this recipe?

Frequently Asked Questions