I have actually never made risotto before.  I was apprehensive given the fact it is a difficult dish to prepare correctly, meaning the consistency… keeping it creamy but not over cooked is hard.

I used a large skillet that provided a broad base so the rice cooked evenly.  I stirred the rice constantly adding the broth as the liquid reduced and this too was a key to getting the rice cooked perfectly.  I suggest using a thinner asparagus as it works better in this dish.  You can also add some crispy pancetta to make this a meal in itself.  I really enjoyed the lemon flavor with the rice and asparagus.  I love the flavor of leeks but shallots or onions also can be substituted.  Make the dish first, then play with flavor and substitutes veggies your next time cooking.  Enjoy!

INGREDIENTS:
• 3 (14 ½ oz) cans fat-free, less-sodium chicken broth
• 1 tablespoon olive oil
• ½ cup finely chopped leeks
• 1 ½ cups uncooked Arborio rice
• 2 teaspoons grated lemon rind
• ½ cup dry white wine
• 3 cups steamed (still crisp) asparagus, cut diagonally into1 inch pieces
• ½ cup (2 oz) grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

INSTRUCTIONS:
• Bring broth to a simmer in a large saucepan (do not boil).  Keep warm over low heat.

• Heat oil in a large nonstick skillet over medium heat.  Add leeks; cook 5 minutes or until tender, stirring frequently.

• Add rice and rind; cook 2 minutes, stirring constantly.  Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.

• Add 3 ½ cups broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes).  Stir in asparagus.  Add remaining broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes).

• Remove from heat; stir in cheese and juice.  Sprinkle with thyme.