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asparagus-leek-risotto-recipe

Asparagus Leek Risotto

A creamy and delicious risotto featuring fresh asparagus and leeks.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: Italian
Servings: 4 servings
Calories: 450 kcal

Ingredients 

Main Ingredients

  • 1 cup Arborio rice
  • 1 bunch Asparagus trimmed and cut into 1-inch pieces
  • 2 medium Leeks cleaned and sliced
  • 4 cups Vegetable broth kept warm
  • 1 cup Dry white wine
  • 1 cup Grated Parmesan cheese
  • 2 tablespoon Olive oil
  • 1 tablespoon Butter
  • 2 cloves Garlic minced
  • to taste Salt and pepper

Instructions 

  1. Heat the olive oil and butter in a large saucepan over medium heat. Add the leeks and garlic, and cook until softened.
  2. Add the Arborio rice and cook, stirring constantly, until the rice is lightly toasted.
  3. Pour in the white wine and cook until it has been absorbed by the rice.
  4. Add a ladleful of vegetable broth to the rice, stirring constantly until the broth is absorbed. Continue adding broth, one ladleful at a time, until the rice is creamy and cooked through.
  5. Stir in the asparagus pieces and cook until tender.
  6. Remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.

Nutritional Value

Calories: 450kcal | Carbohydrates: 60g | Protein: 12g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 800mg | Potassium: 300mg | Fiber: 4g | Sugar: 4g | Vitamin A: 500IU | Vitamin C: 15mg | Calcium: 200mg | Iron: 3mg

Keywords

Asparagus, Leek, Risotto
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