Name: Leek and Asparagus Risotto
Yield: Serves 4 as a main
Ingredients: 1.2–1.5 (2–2 ½ pints) litres simmering vegetable stock (simmer asparagus trimmings, garlic skins, carrots, herbs and bay leaves in half water and half dry white wine for 25 minutes); 200 g(6 ½ oz) unsalted butter; 1 onion, peeled and finely sliced; 2 cloves garlic, peeled and finely sliced; 1 leek, washed and finely sliced; 1 teaspoon ground black pepper; 1 teaspoon salt; 400 g(14 oz) risotto rice; ½ teaspoon fennel seeds; 1 cup parmesan cheese, grated, plus some extra for garnish; 1 ½ tablespoons lemon juice; 2 teaspoons fresh thyme leaves; 500 g(1 lb) fresh asparagus, trimmed, ends used previously in stock and the rest sliced; 1 bayleaf

Preparation info

Serves
4
as a main

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

A risotto is actually quite simple to make. All it requires is good stock, quality rice (arborio, carnaroli or vialone nano), genuine parmesan cheese and about 25 minutes of your time. The asparagus in this recipe can be replaced with most other vegetables. The thing to aim for is a slightly al dente but creamy rice at the end of its cooking.