TLC Cooking "Emeril's Spring Risotto with Asparagus and Leeks"

Emeril's Spring Risotto with Asparagus and Leeks

Planet Green

YIELD Serves 8

INGREDIENTS

8 cups	low sodium chicken stock
1	large bunch of asparagus, tips reserved and woody ends chopped
3 tablespoons	olive oil
1	large leek, rinsed well and thinly sliced
Salt and freshly ground Pepper
2 cups	Arborio rice
1 cup	dry white wine
1 cup	part skim ricotta cheese
½ cup	grated Parmesan cheese

PREPARATION:

Method

In a medium sized saucepan, simmer the chicken stock and the woody asparagus ends. In a separate bowl, add the asparagus tips and ladle in a cup or so of the warm stock. Set aside.
In the meantime, in a heavy-bottom large saucepan or Dutch oven over medium high heat, add the olive oil. Add the leek and begin to sauté. Season with salt and pepper. Add the Arborio rice and stir to coat with the olive oil. Add the white wine and continue to stir. Slowly add the asparagus/chicken stock in one-cup increments. Once the liquid has been absorbed, add another ladle of stock until the risotto is cooked al dente. Add the asparagus tips and their liquid and stir to combine. Remove the pan from the heat and gently fold in the ricotta and the Parmesan. Serve immediately.
Editor's Note: Look for organic cheese and organic, locally-grown produce.

This recipe appears in: Vegetarian

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