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“This is from InStyle's April 2005 issue. I haven't tried this yet, but I love risotto and this sounds so delicious! Neither preparation or cooking time was given in the recipe so I have guesstimated using my past experience with risotto.”

Ingredients Nutrition


  1. Heat 1 tbsp oil in medium skillet over medium-high heat.
  2. Add asparagus; sprinkle with salt & pepper.
  3. Saute until asparagus begins to soften, about 2 minutes. Set aside.
  4. Bring broth to simmer in medium saucepan over low heat. Cover; keep warm.
  5. Heat remaining 3 tbsp olive oil in large heavy pot over medium-high heat.
  6. Add leeks and garlic.
  7. Saute until leeks begin to soften, about 3-4 minutes.
  8. Add rice, stir until rice is translucent, about 3 minutes.
  9. Reduce heat to medium.
  10. Add 1/2 cup broth; stir until liquid is absorbed.
  11. Add broth, 1/2 cup at a time, stirring constantly until each addition is absorbed before adding next 1/2 cup, until there is only 1 cup broth remaining.
  12. Add cheese, peas and remaining broth.
  13. Simmer until vegetables are just tender and risotto is creamy.
  14. Season with salt & pepper.
  15. ENJOY!

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