Asparagus Leek Risotto Recipe
Something fresh and light and creamy.
Asparagus risotto to the rescue.
Karina's Asparagus Leek Risotto Recipe
Some cooks like to toss in the asparagus near the end of cooking the risotto, but I prefer my asparagus a bit more crisp-tender. If you like yours softer, add it in near the end of the cooking and stirring phase.
Add a squeeze of fresh lemon juice near the end to add some citrus. Change out the chopped Italian parsley for fresh mint, if you like.
Spoon leftovers into a gratin dish and reheat for twenty minutes. We baked our leftovers drizzled with extra virgin olive oil, with pieces of wild salmon added.
More spring risotto recipe inspiration from fellow food bloggers:
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