Asparagus Risotto
Ingredients
The risotto
-
1
tablespoon
extra-virgin olive oil
-
2
cups
chopped leeks
-
½
teaspoon
sea salt
-
2
cloves
garlic
-
1
cup
uncooked Arborio rice
-
½
cup
dry white wine
-
4
cups
vegetable broth
-
1
bunch
asparagus
-
1
tablespoon
fresh lemon juice
-
2
tablespoons
chopped chives
-
¼
cup
fresh herbs
-
to taste
salt
-
to taste
black pepper
Garnishes
-
to taste
lemon zest
-
to taste
grated pecorino cheese
Instructions
- Heat olive oil in a large skillet or Dutch oven over medium heat.
- Add leeks, salt, and pepper; cook until soft.
- Stir in garlic and cook briefly.
- Add rice and toast for 1 minute.
- Pour in wine and cook until reduced.
- Add broth ¾ cup at a time, stirring continuously until absorbed.
- Add asparagus with the last broth addition and cook until rice is al dente.
- Stir in lemon juice, chives, and herbs; season to taste.
- Garnish with lemon zest and cheese if desired, then serve.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
7g
Total carbohydrates
40g
Total protein
8g
Sodium
500mg
Cholesterol
0mg
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