Ingredients
3 Tbsp. Olive Oil
2 leeks - white & light green parts, halved and thinkly sliced
2 tsp/4 cloves garlic, minced
1 1/2 cups risotto
32 oz vegetable broth
1 1/2 lbs asparagus, soft end cut into 1-inch pieces
1/2 cup parmesan cheese
Preparation
Warm olive oil in deep pan or pot on medium heat. Saute leeks until soft, about 7 minutes. Add garlic and saute, about 1 minute. Add risotto and mix with leeks and garlic, about 1 minute. Add 1 cup veg broth, stir frequently until absorbed. Add broth 1/2 cup each time, stirring until each addition is absorbed before adding the next. Add asparagus pieces with last addition of broth. Once liquid is absorbed and risotto is soft, remove from heat and add parmesan.
