- Makes: 4 servings
- Bake: 10 mins 450°F or crisp tender
- Start to Finish: 45 mins
- 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
- 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.
- 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.
- 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).
- 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. Makes 4 servings.
Nutrition Facts (Asparagus-Leek Risotto)
- Per serving:
- 256 kcal ,
- 9 g fat
- (2 g sat. fat ,
- 1 g polyunsaturated fat ,
- 5 g monounsaturated fat ),
- 6 mg chol. ,
- 683 mg sodium ,
- 36 g carb. ,
- 3 g fiber ,
- 4 g sugar ,
- 10 g pro.
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