MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Asparagus-Leek Risotto
Categories: Vegetables, Rice, Citrus, Cheese
Yield: 4 Servings

3/4 lb Asparagus spears; trimmed
2 tb Olive oil
1 1/2 c Sliced leeks
1 c Arborio rice
3 c Chicken broth
1/3 c Fresh grated Parmesan
- cheese
2 tb Snipped fresh parsley
1/2 ts Fine shredded lemon peel
1 tb Lemon juice
1/4 ts Fresh ground coarse black
- pepper
Lemon Slices
Lemon peel

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.

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.

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).

Stir in any remaining broth. Cook and stir just until
rice is tender and creamy.

Stir in asparagus pieces, cheese, parsley, lemon peel,
lemon juice, and pepper. Top with asparagus spears, lemon
slices, and peel.

Makes 4 servings.

Better Homes & Gardens | October 2016

MM Format by Dave Drum - 25 October 2016

Uncle Dirty Dave's Archives

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