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Preheat oven to 450°F. Place asparagus in a single layer on baking sheet. Brush with 1 tablespoon olive oil; lightly sprinkle with salt and pepper. Roast, uncovered, for about 10 minutes or until crisp-tender. Cool slightly. Cut two-thirds in 2-inch pieces; set aside all asparagus.
Meanwhile, heat the remaining 1 tablespoon oil in a large saucepan; add leeks and sauté until tender. Stir in uncooked rice. Cook and stir over medium heat for about 5 minutes or until rice begins to turn golden brown.
In another saucepan, bring broth to a boil. Reduce heat and simmer. Carefully stir 1 cup of hot broth into rice mixture. Cook, stirring frequently, over medium heat until liquid is absorbed. Then add 1/2 cup broth at a time, stirring frequently until broth is absorbed before adding more broth (about 22 minutes).
Stir in any remaining broth. Cook and stir just until rice is tender and creamy.
Stir in asparagus pieces, Parmesan, parsley, lemon zest, lemon juice and pepper. Top with asparagus spears and garnish with lemon zest and slices.