courtesy of Organic to Be
This creamy dish is inarguably delicious. I particularly like it as a bed for grilled salmon.Ingredients
4 cups organic vegetable or chicken broth
2 tablespoons olive oil
1 or 2 leeks,thinly sliced
1 cup organic Arborio rice
1 pound asparagus, trimmed and cut into 2-inch pieces
½ teaspoon freshly ground pepper
Salt to taste
6 ounces Brie cheese, cubed
Freshly grated Parmesan or Peccorino CheeseMethod
- Bring the broth to a boil in a large saucepan over medium heat. Reduce the heat to low, cover, and simmer.
- Heat the oil in a deep heavy saucepan over medium heat. Add the leeks and rice and cook for 5 minutes, or until the rice is golden brown. Begin adding the broth, 1/2 cup at a time, and cook, stirring constantly, for 20 minutes, or until the broth is absorbed and the risotto begins to get creamy. Just before adding the last amount of broth, add the asparagus and pepper.
- Stir in the cheese.