Ingredients
- 4 tbsp olive oil, divided
- 3/4 lb. asparagus, trimmed, cut in 1-inch
- pieces
- Salt and pepper to taste
- 6 cups chicken broth
- 2 medium leeks, thinly sliced
- 2 cloves garlic, minced
- 2 cups arborio rice
- 1 1/2 cups freshly grated Parmesan cheese
- 1 cup frozen peas, thawed
Preparation
Step 1
Heat 1 tbsp oil in medium skillet over medium-high heat. Add asparagus; sprinkle with salt and pepper. Saute until asparagus begins to soften, about 2 minutes. Set aside. Bring broth to simmer in medium saucepan over low heat. Cover; keep warm. Heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat. Add leeks and garlic. Saute until leeks begin to soften, about 3-4 minutes. Add ; stir until rice is translucent, about 3 minute. Reduce heat to medium, Add 1/2 cup broth; stir until liquid is absorbed. Add broth 1/2 cup at a time, stirring constantly until each addition is absorbed before adding the next 1/2 cup, until there is only 1 cup broth remaining. Add cheese, peas and remaining broth. Simmer until vegetables are just tender and risotto IS creamy. Season with salt and pepper,