Baked Risotto with Grilled Asparagus | Williams Sonoma

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