Spring Risotto

Ingredients

• 1 pound Asparagus Trimmed And Cut Into One-inch Lengths
• 2 Tablespoons Olive Oil
• 1 whole Leek Quartered Lengthwise, Rinsed Thoroughly To Remove Grit, And Sliced
• 1-½ cup Risotto Rice
• ½ cups Dry White Wine
• 1-½ quart Chicken Broth
• 1 cup Fresh Or Frozen Peas
• 1-½ cup Grated Parmigiano Cheese
• 2 Tablespoons Butter
• 2 dashes Salt And Pepper, to taste

Preparation Instructions

Place asparagus, ½ cup water and a generous sprinkle of salt into a large Dutch oven or soup kettle. Cover, turn the burner on high and bring to a boil. Continue to cook until asparagus is crisp tender, about 3 to 5 minutes. Drain and then spread asparagus on a paper towel to cool quickly.

Return pot to stove and heat oil over medium heat. Add leeks; sauté until tender, about 5 minutes. Stir in rice to coat with oil; add wine and simmer until almost evaporated. Add 1 cup of stock, stirring pretty constantly and allowing the rice to absorb it before adding the next cup. Continue adding stock and stirring until rice is almost cooked with a little chew at the center and liquid is creamy. Stir in asparagus and peas; cook until heated through. Stir in cheese and butter. Adjust seasonings, including salt and pepper to taste. Serve immediately, sprinkling with additional cheese and a few grinds of pepper.