Ingredients
- 3/4 lb. asparagus spears, trimmed
- 2 Tbsp. olive oil
- 1-1/2 cups sliced leeks
- 1 cup Arborio rice
- 3 cups reduced-sodium chicken broth
- 1/3 cup freshly grated Parmesan cheese
- 2 Tbsp. snipped fresh parsley
- 1/2 tsp. finely shredded lemon peel
- 1 Tbsp. lemon juice
- 1/4 tsp. freshly ground coarse black pepper
- Lemon Slices
- Lemon peel
Description
A Hint Of Lemon Adds A Citrusy Touch To This Roasted Asparagus And Leek Side-dish Recipe.
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