Asparagus Risotto

Ingredients · for 4 (scales to your household)

• 1 tablespoon Extra-virgin olive oil not counted
• 2 cups Leeks not counted
• 1/2 teaspoon Sea salt not counted
• 2 Garlic cloves not counted
• 1 cup Uncooked Arborio rice not counted
• 1/2 cup Dry white wine not counted
• 4 cups Vegetable broth not counted
• 1 bunch Asparagus, tough ends trimmed, stalks chopped into small pieces not counted
• 1 tablespoon Lemon juice not counted
• 2 tablespoons Chives not counted
• 1/4 cup Herbs, parsley, basil, tarragon, and/or dill not counted
• Lemon zest not counted
• Grated pecorino cheese not counted
• Freshly ground black pepper not counted

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
2. Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
3. Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.