No Fuss Leek and Veggie Risotto - Witten Kitchen

Ingredients

• 2 cups arborio rice
• 4-5 cups water or chicken stock
• ½ medium yellow or white onion
• 1 large leek, white parts only, washed and thinly sliced
• 2 bell peppers, colors of your choice, diced into 1/2
• 1 bunch of asparagus, bottoms cut off, and cut into bite-sized pieces
• 1 large lemon, zest + juice
• ¼ cup parmigiano reggiano cheese
• salt and pepper, to taste