Leek & Asparagus Risotto

Leek & Asparagus Risotto


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Prep Time: 20 Min
Cook Time: 30 - 35 Min

Yields: 4 Servings

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1. Add the broth to a medium sized pot and set to medium. Let the broth come to a low boil before reducing the heat slightly and leaving to simmer until needed.

 

1. Begin heating the EVOO and 1 Tbsp. of the butter in a large skillet set to about medium heat. Once heated, add the leeks, pepper flakes, and a good pinch of salt and pepper. Stir and cook for 4 minutes. Fold in the garlic, light portions of the green onions, and asparagus stalks, along with another good pinch of salt & pepper. Stir and cook for 3 more minutes, add the asparagus tops, and cook another 3 minutes or so until asparagus is cooked but retains a crisp. Transfer everything to a bowl and return the skillet to the heat.

 

1. Melt the remaining Tbsp. of butter and once melted, stir in the arborio rice. Continue to stir and cook until the rice goes a bit pale and smells a bit toasty. Pour in the wine, garlic powder, and onion powder. Stir and cook until the wine has been absorbed.

 

1. Begin with a full ladle of hot broth and allow the rice to simmer in the broth until it is soaked up. Continue to add broth and repeat the simmering process until rice is almost cooked to al dente with a ladle or two maximum remaining in the pot. Add another ladle of broth and return the veggies to the rice. Stir and cook until the broth is absorbed. Taste for doneness and add the last ladle if required. (Approx 20 – 25 Min)

 

1. Fold in the fresh parsley, basil, grana Padano, lemon zest, and the juice of half of the lemon. Stir and taste for salt / pepper, adjusting if desired. Add remaining lemon juice if desired.

 

1. For service, garnish each serving with additional grated grana Padano and fresh parsley / basil. ENJOY!

                Grocery List

• 1 C Dry Arborio Rice
• 1 L PC Brand Plant-Based Chik’n Broth
• 2 Tbsp. Unsalted Butter
• 2 Tbsp. EVOO
• 3 Leeks, halved lengthwise & sliced.
• 3 cloves Garlic, smashed & minced
• 1 Bunch Asparagus, ends trimmed & roughly chopped reserving the tops
• 1 Bunch green Onions, sliced & separated light & dark portions
• ¾ C Pinot Grigio
• 1 Tbsp. Fresh Basil, sliced
• ¾ C Fresh Parsley, finely chopped
• 1 Lemon, Zest & Juice
• 1/2 Tsp. Red Pepper Flakes
• 1 Tsp. Garlic Powder
• 1 Tsp. Onion Powder
• ½ C + Grana Padano, grated
• Sea Salt / Cracked Pepper