Asparagus Leek and Lemon Risotto
Ingredients
- 4 Tbs. (2 oz./60 g) unsalted butter
- 2 leeks, white and light green portions, quartered lengthwise and sliced
- Kosher salt
- 1 Tbs. olive oil
- 2 cups (14 oz./440 g) Arborio or Carnaroli rice
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- Grated zest and juice of 1 lemon, preferably Meyer
- 6 cups (48 fl. oz./1.5 l) vegetable broth, heated, plus more if needed
- 1 lb. (500 g) asparagus, ends trimmed and spears cut on the diagonal into 1-inch (2.5-cm) pieces
- 1/2 cup (2 oz./60 g) grated Parmesan cheese
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