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Prep Time: 5 Minutes Cook Time: 40 Minutes |
Ready In: 45 Minutes Servings: 10 |
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This is from InStyle's April 2005 issue. I haven't tried this yet, but I love risotto and this sounds so delicious! Neither preparation or cooking time was given in the recipe so I have guesstimated using my past experience with risotto. Ingredients:
4 tablespoons olive oil, divided |
3/4 lb asparagus, trimmed & cut into 1-inch pieces |
salt & pepper, to taste |
6 cups chicken broth |
2 medium leeks, thinly sliced |
2 garlic cloves, minced |
2 cups arborio rice |
1 1/2 cups freshly grated parmesan cheese |
1 cup frozen peas, thawed |
Directions:
1. Heat 1 tbsp oil in medium skillet over medium-high heat.
2. Add asparagus; sprinkle with salt & pepper.
3. Saute until asparagus begins to soften, about 2 minutes. Set aside.
4. Bring broth to simmer in medium saucepan over low heat. Cover; keep warm.
5. Heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat.
6. Add leeks and garlic.
7. Saute until leeks begin to soften, about 3-4 minutes.
8. Add rice, stir until rice is translucent, about 3 minutes.
9. Reduce heat to medium.
10. Add 1/2 cup broth; stir until liquid is absorbed.
11. Add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding next 1/2 cup, until there is only 1 cup broth remaining.
12. Add cheese, peas and remaining broth.
13. Simmer until vegetables are just tender and risotto is creamy.
14. Season with salt & pepper.
15. ENJOY!
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