Ingredients
- 3/4 pound asparagus spears, trimmed
- 2 tablespoons 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 tablespoons snipped fresh parsley
- 1/2 teaspoon finely shredded lemon peel
- 1 tablespoon lemon juice
- 1/4 teaspoon 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.
Better Homes And Garden
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