Recipe: Asparagus-Leek Risotto (serves 2)

ASPARAGUS-LEEK RISOTTO

4 teaspoons olive oil
1 medium leek, white part only, trimmed and diced
1 heaping cup asparagus pieces, cut into 1-inch lengths (1 small bunch)
1 cup uncooked Arborio rice
2 1/2 to 3 cups hot chicken broth
1/2 cup grated dry Monterey Jack or Parmesan cheese
1/2 cup crumbled blue cheese (optional)
Salt and freshly ground black pepper to taste

Heat oil in a large skillet over medium heat. Add leek and asparagus, and saute over medium-high heat five minutes. Stir in rice, and cook one minute.

Reduce heat to medium-low. Add 1/2 cup chicken broth and cook, stirring occasionally, until broth almost evaporates. Add another 1/2 cup broth and cook, stirring occasionally, until broth almost evaporates. Repeat three more times.

Taste rice. If creamy and tender, it's done. Otherwise, add 1/2 cup broth, and repeat stirring and cooking.

When done, stir in cheeses, and cook over lowest heat just until melted. Taste and salt accordingly. Add plenty of pepper. Serve immediately.

Makes 2 servings
Source: Bev Bennett, The Philadelphia Inquirer