Asparagus-Leek Risotto

Ingredients

• 3/4 lb. asparagus spears, trimmed
• 2 Tbsp. 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 Tbsp. snipped fresh parsley
• 1/2 tsp. finely shredded lemon peel
• 1 Tbsp. lemon juice
• 1/4 tsp. 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.