Roasted Leek and Asparagus Risotto with Lemon (Edit recipe)

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This Roasted Leek and Asparagus Risotto puts a springtime spin on a comfort food classic! With a squeeze of fresh lemon juice and zest to brighten things up, this recipe is creamy and rich without overdoing it.

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PREP TIME

10 minutes

COOK TIME

45 minutes

INGREDIENTS

Serves: 3

Ingredients

1 quart Vegetable Broth
1 whole Leek, medium to large sized
1 bunch Asparagus
1 Tbsp Olive Oil
0.5 tsp Kosher Salt
0.25 tsp Black Pepper
1 Tbsp Unsalted Butter
1 cup Arborio Rice
0.5 whole Lemon, juice and zest only
1 oz Pecorino Romano, freshly grated, plus extra for serving

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat the vegetable broth in a small saucepan over medium-low heat and preheat the oven to 375˚.
Trim the dark green part off the top of the leek and also slice off the bottom root. Slice the trimmed leek in half lengthwise and then slice each half into thin pieces.
Chop the bottom inch off of the asparagus and then chop the remaining part into 1 ½ inch pieces.
Place the leeks and asparagus in a colander and rinse them both thoroughly under cold water.
Pat the leeks and asparagus completely dry and place them on a sheet pan lined with parchment paper or foil.
Drizzle the leeks and asparagus with the olive oil and sprinkle them with the kosher salt and black pepper.
Roast the leeks and asparagus in the oven for 15-20 minutes until lightly browned.
While the vegetables are roasting, heat a large skillet over medium heat on the stovetop with the butter.
When the butter has completely melted and stops foaming, add the arborio rice. Toast the rice, stirring occasionally, for 2-3 minutes until lightly browned.
Reduce the heat to medium-low and add approximately 1 cup of the heated broth to the rice, stirring to combine.
Let the rice continue to cook, stirring occasionally, until it has absorbed most of the liquid. Continue this process, only adding a cup of broth at a time, until the rice is cooked until al dente. All of the liquid, may or may not be used, so taste as you go to make sure it is cooked properly.,
When the risotto is done cooking, remove it from the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season to taste with salt and pepper, if needed.
Add the roasted vegetables, stirring just to combine and then serve immediately topped with extra pecorino romano cheese, if desired.

Notes

Meat - Add grilled chicken, seared scallops, or roasted shrimp on top.
Cheese - Parmesan cheese can be substituted for the Pecorino Romano.
Veggies - Add extra veggies, such as sautéed mushrooms or peas.
Creamier - Add a pat of butter or splash of cream at the end to make it extra creamy.
Dairy-Free - Use a dairy-free butter alternative or substitute with olive oil. The pecorino can be substituted with a dairy-free alternative or an unsweetened plant-based milk to make it creamy. Extra salt may needed in the absence of cheese.
Leftovers - Keep in an airtight container in the refrigerator for 2-3 days. Reheat in the microwave or on the stovetop with a little extra broth, if needed.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	363
Fat:	11 g
Carbohydrates:	56 g
Protein:	12 g
Cholesterol:	10 g
Sodium:	1380 mg
Fiber:	1 g
Sugars:	6 g
Sugar Alcohol:	0 g
Calculated per serving.

Ingredients include paid links.

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