Green Asparagus Risotto

• 4 1/4 cups vegetable stock
• olive oil
• 2 garlic cloves minced
• 1/2 onion small, chopped
• dried thyme
• 1 bay leaf
• 2 1/2 cups arborio rice
• 1 cup dry white wine
• leeks sliced
• asparagus chopped
• 7 tablespoons unsalted butter
• Parmesan cheese grated
• white wine vinegar
• salt
• ground black pepper

1. Thoroughly heat up the vegetable broth.
2. In a small saucepan or stockpot, over medium heat, saute the garlic, onion, dried thyme, and bay leaf until the onion is translucent.
3. Add the rice.
4. Stir, and when the rice is almost cooked, add the wine.
5. Stir the rice one more time, and when the wine is evaporated, add a good ladle of vegetable broth.
6. Keep stirring, and adding broth as it is evaporating.
7. After 10 minutes, add the leeks, and then the asparagus.
8. The rice is ready, still al dente.
9. Remove from the heat, and add butter, cheese, and vinegar to taste. Check the salt, and add a little bit of black pepper.
10. Serve hot.

vegetable stock, olive oil, garlic, onion, thyme, bay leaf, arborio rice, white wine, leeks, unsalted butter, parmesan cheese, white wine vinegar, salt, ground black pepper

Taken from www.yummly.com/recipe/Green-Asparagus-Risotto-898235 (may not work)