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Ingredients

• 3 Tbs. olive oil
• 2 leeks, white and light green portions, halved, rinsed well and thinly sliced
• 4 garlic cloves, minced
• 1 tsp. chopped fresh thyme
• Kosher salt and freshly ground pepper, to taste
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup dry white wine
• 4 1/4 cups chicken broth, warmed
• 1 1/2 lb. asparagus, tough ends trimmed
• 1/2 cup grated Parmigiano-Reggiano cheese
• 3 Tbs. cold unsalted butter, cut into 6 pieces

Description

Our Oven-baked Risotto Eliminates The Need For Constant Stirring. On The Stovetop, Sauté The Vegetables And Stir In The Rice, Wine And Broth. Then Cover And Bake In The Oven Until The Rice Is Tender. Just Before Serving, Stir In Grated Parmigiano-Re

Williams-Sonoma