Roasted Leek and Asparagus Risotto with Lemon by scarlatifamilykitchen
Roasted leeks and asparagus with creamy risotto and lemon zest. Perfect spring comfort food! | scarlatifamilykitchen
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Cooking tools:
- Microplane
- Grater
- Colander
- Baking sheet
- Parchment paper
- Aluminum foil
- Oven
- Stove
- Saucepan
- Skillet
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Plate
Ingredients
- 1 quart Vegetable Broth
- 1 whole Leek
- 1 bunch Asparagus
- 1 Tbsp Olive Oil
- 1/2 tsp Kosher Salt
- 1/4 tsp Black Pepper
- 1 Tbsp Butter, Unsalted
- 1 cup Arborio Rice
- 1/2 whole Lemon
- 1 oz Pecorino Romano
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