Spring Risotto — Three Many Cooks

Ingredients

• 1 pound of asparagus, trimmed and cut into one-inch lengths
• 2 tablespoons olive oil
• 1 leek, quartered lengthwise, rinsed thoroughly to remove grit, and sliced
• 1½ cups risotto rice
• ½ cup dry white wine
• 1½ quarts chicken broth
• 1 cup fresh or frozen green peas
• 1½ cups grated Parmesan cheese, plus a little extra for garnish.
• 2 tablespoons butter
• Salt and ground black pepper