Asparagus and Leek Risotto

Asparagus and Leek Risotto is a great way to kick off asparagus season. In the mood for a little indulgence? Add sautéed shrimp at the end. If you’ve never made risotto before, don’t be intimidated. It’s not difficult; just make sure you add the broth in stages, letting it get completely absorbed before adding more. 

Asparagus and Leek Risotto
Bon Appétit | June 1998
Serves 4

1 pound asparagus spears, tough ends trimmed, cut diagonally into 1/2-inch pieces
5 cups canned low-salt chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leek (white and pale green parts only)
1 1/2 cups arborio rice or medium-grain white rice
1/2 cup dry white wine
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley

Cook asparagus in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Transfer asparagus to bowl of ice water to cool. Drain. Bring broth to boil in medium saucepan. Reduce heat to very low; cover and keep warm.

Meanwhile, melt butter with oil in heavy large saucepan over medium heat. Add leek and sauté until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and simmer until absorbed, stirring constantly, about 5 minutes. Add 1/2 cup hot chicken broth. Reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed before adding more and stir-ring frequently until rice is just tender and mixture is creamy, about 30 minutes.

Add asparagus and stir until heated through, about 2 minutes.

Remove from heat. Stir in Parmesan and parsley. Season with salt and pepper and serve.

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