The Best Lemon Asparagus Risotto Recipe | Foodal

Ingredients

• 5 cups vegetable or chicken stock, divided
• 1 lb thin asparagus stalks, ends removed
• 2 Tbsp unsalted butter
• 2 large leeks, sliced (white and light green parts, about 3 cups total)
• 2 cloves garlic, minced
• 1 1/2 cups Arborio rice
• 2/3 cup dry white wine
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes
• 1/3 cup finely chopped fresh parsley
• 2 tsp lemon zest
• 1 Tbsp fresh lemon juice
• 1 cup (4 oz) grated Parmigiano Reggiano cheese, divided
• 1/2 cup soft cheese (ricotta or mascarpone)