SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.

This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Asparagus-Leek Risotto

Makes: 4 servings
Bake 450°F 10 mins  or crisp tender Start to Finish 45 mins
Asparagus-Leek Risotto
Ingredients
  • 3/4  pound  asparagus spears, trimmed
  • 2  tablespoons  olive oil
  • 1 1/2  cups  sliced leeks
  • 1  cup  Arborio rice
  • 3  cups  reduced-sodium chicken broth
  • 1/3  cup  freshly grated Parmesan cheese
  • 2  tablespoons  snipped fresh parsley
  • 1/2  teaspoon  finely shredded lemon peel
  • 1  tablespoon  lemon juice
  • 1/4  teaspoon  freshly ground coarse black pepper
  •  Lemon Slices
  •  Lemon peel
Directions

1. Place asparagus in single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle salt and black pepper. Bake, uncovered, in 450 degrees F oven about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.

2. Meanwhile, in large saucepan cook leeks in remaining 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).

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 peel. Makes 4 servings.

Nutrition Facts (Asparagus-Leek Risotto)
  • Servings Per Recipe 4,
  • cal. (kcal) 256,
  • Fat, total (g) 9,
  • chol. (mg) 6,
  • sat. fat (g) 2,
  • carb. (g) 36,
  • Monosaturated fat (g) 5,
  • Polyunsaturated fat (g) 1,
  • fiber (g) 3,
  • sugar (g) 4,
  • pro. (g) 10,
  • vit. A (IU) 1361,
  • vit. C (mg) 13,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 3,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 69,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 683,
  • Potassium (mg) 258,
  • calcium (mg) 121,
  • iron (mg) 5,
  • Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe