Asparagus and Leek Risotto

1 pound asparagus spears, cut diagonally into 1/2-inch slices
5 cups chicken broth
3 tablespoons butter
1 tablespoon olive oil
1 cup thinly sliced leeks
1 1/2 cups arborio rice
1/2 cup dry white wine
2 ounces prosciutto, minced
3 tablespoons freshly grated Parmesan cheese
2 tablespoons chopped fresh parsley
Salt and pepper, to taste

Blanch the asparagus in boiling, salted water until crisp-tender, about 2 minutes. Plunge asparagus into a bowl of ice water to cool. Drain.

In a saucepan, heat the broth to a simmer; keep warm.

Meanwhile, melt the butter with the oil in large, heavy saucepan. Add the leeks and saute until tender, 5 minutes. Add the rice and stir for 2 minutes. Add the wine and simmer until absorbed, stirring continuously for 5 minutes.

Add 1/2 cup hot broth to skillet with rice, reduce heat and simmer until absorbed, stirring frequently. Add remaining broth 1/2 cup at a time, allowing broth to be absorbed and stirring frequently, until rice is tender and mixture is creamy, about 30 minutes.

Add asparagus and stir until heated through, about 2 minutes. Remove from heat. Stir in the prosciutto, Parmesan and parsley. Season with the salt and pepper; serve.

Makes 4 servings.

— Recipe adapted by McClatchy News Service from Bon Appetit 1998.

Reader Reaction
We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form. New comments are only accepted for two weeks from the date of publication.