Asparagus-Leek Risotto

    PREP: 20 minutes ROAST: 10 minutes COOK: 30 minutes OVEN: 450°F MAKES 4 servings

    • 12 ounces asparagus spears
    • 2 tablespoons olive oil
    • Salt
    • Ground black pepper
    • 21⁄2 cups chicken-flavored vegetable broth
    • 1⁄2 cup white wine or chicken-flavor vegetable broth
    • 11⁄2 cups sliced leeks
    • 1 cup uncooked Arborio rice or long grain rice
    • 1⁄3 cup freshly grated Parmesan cheese
    • 2 tablespoons snipped fresh parsley
    • 1⁄2 teaspoon finely shredded lemon peel
    • 1 tablespoon lemon juice
    • 1⁄4 teaspoon coarsely ground black pepper
    • Lemon slices (optional)
    • Lemon peel (optional)

    1. Preheat oven to 450°F. Snap off and discard woody bases from asparagus. Place asparagus in a single layer in a shallow baking pan; brush with 1 tablespoon of the olive oil and lightly sprinkle with salt and black pepper. Roast about 10 minutes or until asparagus is crisp-tender. Cool slightly. Cut two-thirds of the asparagus into 2-inch pieces; set aside all asparagus.
    2. Meanwhile, in a medium saucepan bring broth and wine to boiling; reduce heat and simmer until needed. In a large saucepan cook leeks in the remaining 1 tablespoon olive oil over medium heat about 5 minutes or until leeks are tender. Add rice. Cook and stir about 5 minutes or until rice is golden brown.
    3. Slowly add 1 cup of hot broth mixture to the rice mixture, stirring constantly. Continue to cook and stir until broth mixture is absorbed. Add another 1⁄2 cup of the broth mixture, stirring constantly. Continue to cook and stir until broth mixture is absorbed. Add broth mixture, 1⁄2 cup at a time, stirring constantly until the broth mixture has been absorbed. (This process should take about 22 minutes.)
    4. Stir the remaining 1⁄2 cup broth mixture into the rice mixture. Cook and stir until rice is slightly creamy and just tender. Stir in 2-inch asparagus pieces, Parmesan cheese, parsley, the 1⁄2 teaspoon lemon peel, lemon juice, and coarse black pepper. Top risotto with asparagus spears. If desired, garnish with lemon slices and additional lemon peel.

    PER SERVING: 277 cal., 9 g total fat (2 g sat. fat), 6 mg chol., 605 mg sodium, 39 g carb., 3 g fiber, 8 g protein.