Asparagus Risotto


2 tablespoons olive oil
1 tablespoon butter (optional)
All of the leeks from your box, finely chopped
1 cup arborio rice
3 cups chicken, vegetable or bone broth
1/2# or more asparagus, tough stems snapped off, and the rest cut into one inch pieces
1/2 cup or more finely grated parmesan


Bring your broth to a simmer in a saucepan. In a soup pot or another medium sauce pan, heat your olive oil and butter (if using). When the oil is hot, but not smoking, add your leeks. Sauté for a few minutes until very soft. Add the arborio rice and stir for about 2 minutes to toast the rice a bit. Begin adding your broth, a 1/2 cup at a time, waiting until the cup that you added is completely absorbed before adding more. Stir constantly during this process. When all of the broth is added, stir in your asparagus and parmesan. Cook until the asparagus is bright green but isn’t mushy, about 2 minutes, stirring constantly.

Notes: This recipe works well for three people, and can be easily scaled up by doubling everything. If you have mushrooms or other vegetables that would work well, feel free to add them. You can add more cheese or more butter and olive oil if you want a creamier risotto. I found with all of the parmesan that this didn’t need salt, but taste it after the cheese is added to see if you would prefer a bit of salt and pepper.