Ingredient

• 1 tablespoon extra-virgin olive oil
• 2 cups chopped leeks
• ½ teaspoon sea salt, plus more to taste
• 2 garlic cloves, minced
• 1 cup uncooked Arborio rice, rinsed
• ½ cup dry white wine
• 4 cups vegetable broth, at room temperature
• 1 bunch asparagus, tough ends trimmed, stalks chopped into small pieces
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped chives
• ¼ cup fresh herbs, parsley, basil, tarragon, and/or dill, plus more for garnish
• Lemon zest, for garnish
• Grated pecorino cheese, optional
• Freshly ground black pepper

Direction

1. Heat the olive oil in a large skillet or medium Dutch oven over medium heat. Add the leeks and season with the salt and a few grinds of pepper. Cook, stirring occasionally, for 4 to 5 minutes, or until soft. Add the garlic and stir to incorporate. Stir in the rice and let it cook for 1 minute. Stir in the wine and cook for another 1 to 2 minutes, or until the wine cooks down.
2. Add the broth, ¾ cup at a time, stirring continuously between each addition. Allow each addition of broth to be absorbed by the rice before adding the next. Add the asparagus with the last addition of the broth. Cook until the rice is al dente. The risotto should be soft and creamy.
3. Add the lemon juice, chives, and mixed herbs and season to taste. Garnish with the lemon zest and more herbs. Serve with grated cheese, if desired.