Asparagus Risotto

Servings: 2 | Serving size: about 1 1/2 cups

Cooking Time: 30 Minutes

This recipe can easily be multiplied. Risottos keep fairly well for about 48 hours in the fridge. Reheat gently.

Ingredients

• 2 tsp olive oil
• 1 medium leek (thinly sliced crosswise)
• 1/2 cup arborio rice
• 1/8 tsp salt
• fresh ground black pepper (to taste)
• 3 cups water
• 8 ounces asparagus (sliced crosswise but reserve 1/2 inch of top)
• 2 ounces semi-soft goat cheese
• 1 ounce Parmigiano-Reggiano (grated)

Place the olive oil in the bottom of a large skillet.

Heat over medium and add the white part of the leek.

Cook gently, stirring frequently, until the leeks begin to turn translucent.

Add the arborio rice and stir.

Cook for about 2 minutes, then add the salt and pepper.

Add the water and stir.

Simmer on medium for about 10 minutes. Sprinkle the green part of the leek and the bottom part of the asparagus on top of the rice. Pat down gently but don't stir in.

Check to see how close the rice is to being done, and add more water if needed. The rice is done when it is still slightly firm but there is no grainy texture when chewed.

When the rice is almost done, add the tops of the asparagus and the goat cheese. Stir gently to help the cheese melt.

Add a little more water if needed, cook for about 3 - 5 minutes, then add the parmesan.

Stir and serve.