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Baked Risotto with Grilled Asparagus

Williams Sonoma
  • 100 minutes
  • Serves 6

INGREDIENTS

1 1/2 lb

Asparagus

4

Garlic cloves

2

Leeks

1 tsp

Thyme, fresh

4 1/4 cups

Chicken broth

1 1/2 cups

Arborio or carnaroli rice

1

Kosher salt and freshly ground pepper

3 tbsp

Olive oil

6

cut into pieces 3 tbs. cold unsalted butter, unsalted

1/2 cup

Parmigiano-reggiano cheese, grated

1/2 cup

White wine, dry