Creamy Asparagus and Leek Risotto

Creamy Asparagus and Leek Risotto


  • 2-3 cups asparagus tips (save the stalks of the asparagus to use in an asparagus soup – recipe to come)
  • 2 -3 cups chopped leeks from 1 large leek stalk or 2 medium leeks
  • 2 cups risotto rice
  • 1 tsp thyme
  • 5 cups broth
  • Olive Oil
  • 2 tbsp butter
  • Salt and pepper
  • 1/4 – 1/2 cup shredded Parmesan cheese
  • 1/4 cup heavy cream (optional)


  • In a large pot heat 2 tbsp butter and 1 tbsp olive oil. Add leeks and asparagus tips and cook until leeks are tender and creamy. Add thyme, rice, salt and pepper and stir in with the vegetables.


  • Add all the broth. Cover and cook until rice is cooked through yet with a slight bite. This will take 15-20 minutes, make sure to stir the rice every 5 minutes. Add more broth if needed to keep the rice a creamy consistency.
  • Once rice is cooked turn the stove off. Add cream if using and Parmesan cheese and mix-in.


  • Serve risotto steaming hot topped with extra Parmesan cheese and black pepper.






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