STREAMING NOW: Lorraine's Fast, Fresh and Easy Food

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“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.”
READY IN:
45mins
SERVES:
10
UNITS:
US

Ingredients Nutrition

Directions

  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!

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: