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.


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