If I had to pick one savoury dish to have for the rest of my life, I think it would be risotto. It takes time, love, and lots of stirring by oh my goodness is it worth it. One of the best things about it is how versatile it is. I’ve got variations with kale and mushrooms, spicy sausage and asparagus, summer vegetables, and now leek and asparagus.
Can you sense a theme here? I love risotto with seasonal vegetables. Honestly, just sitting here typing about it makes me want to stick my fork in a big pot of it. YUM.
Leeks are actually one of my favourite vegetables. I will find a way to buy them anytime of year, even if I end up paying more than I should for them. I can’t get enough! I like them sautéed by themselves, on pizza, in scones, in risotto. You name a dish with leeks, and chances are high I’ll eat it.
Naturally, I assume that you all love leeks as much as I do so here we are!
I added asparagus to this risotto variation because it’s a beautiful spring vegetable that pairs well with leeks and it add a slight crunch to the dish, which complements the overall creaminess. Ugh, you guyssssss. I want some NOW!
Arborio rice is our friend when we make risotto. It’s a nice puffy, short-grain rice that perfectly absorbs the liquid in a way that no other rice can. It was quite literally destined to be used for risotto. A match made in heaven.
Now, we add wine for a little extra something in the dish. If you don’t want to use it for the cooking, that’s fine, just take that liquid amount into account when you’re adding the stock. Realistically, the stock should be warm when you add it. But I’m a less is more kind of gal and if I don’t have to get another dish dirty I won’t. So I usually add it cold. Or I quickly microwave it, in something I can just throw in the dishwasher.
I’m lazy and proud of it!
The stirring is important in this recipe. Stir, stir, stir! Stirring ensures that each grain of rice cooks evenly and none of it gets burned to the bottom of your pan. It also means the liquid you’re adding is distributed evenly among the other ingredients in the pan. It takes a little patience, but unless you’re adding an ingredient, don’t stop stirring!
When you’re done, pour yourself a nice, cold glass of white wine, sprinkle some extra parmesan over your food and enjoy!
Leek & Asparagus Risotto
Ingredients
- 2 tbsp. olive oil
- White and light green parts of 4-6 leeks, cut in half and sliced
- 1 1/2 cups arborio rice
- 1/4 cup dry white wine
- 4-5 cups chicken stock
- 1/2 bunch asparagus, chopped
- Salt and pepper, to taste
- 1/2 cup grated parmesan, plus more for sprinkling
Directions
- Step 1 Heat oil in a pan over medium heat. Once hot, add the sliced leeks and sauté until soft.
- Step 2 Add the rice and stir to coat in the oil. Cook for 2-3 minutes, stirring occasionally. Add the white wine and cook, stirring constantly, until it has absorbed. Add salt and pepper, to taste.
- Step 3 Now, add the stock, 1/4 cup at a time, stirring continuously. Once the liquid has been absorbed, add another 1/4 cup and repeat the process until the rice is cooked. You might not use all of the stock. Before adding the last cup of stock, stir in the asparagus, then continue adding the liquid. Once rice is cooked and liquid is absorbed, stir in 1/2 cup grated parmesan.
- Step 4 Serve. I recommend serving with a glass of wine and an extra sprinkling of parmesan ?
