Creamy Asparagus and Leek Risotto

Risotto with creamy arborio rice, leeks and asparagus makes for a perfect spring time dinner.


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.

8 thoughts on “Creamy Asparagus and Leek Risotto”

        1. Thank you for coming bakc and letting me know how you liked this recipe. Much appreciated! This has become my favorite combination for risotto now. So happy you like it too 😊

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