Risotto With Asparagus

• olive oil
• 2 leeks, white and light green parts, rinsed, sliced thinly
• 3 -4 garlic cloves
• 1 teaspoon chopped thyme
• kosher salt
• pepper
• 1 12 cups arborio rice
• 12 cup dry white wine
• 4 12 cups chicken broth
• 1 12 lbs asparagus
• 12 cup grated parmigiano-reggiano cheese (or hard Parmesan, might be cheaper)
• 3 tablespoons cold unsalted butter, cut into 6 pieces

1. Preheat oven to 400, OR you can keep on stove if you want to skip the oven (especially in the summer!
2. ).
3. In dutch oven, warm 2 tbsp oil and add leeks.
4. Cook til soft, stirring occasionally, about 8 minutes.
5. Add in the thyme, garlic and a pinch or two of salt and cook 1 minute.
6. Add rice and stir, until lightly toasted, 2-3 minutes.
7. Add in the wine and cook for another minute.
8. Add in 3 cups of the chicken broth and increase the heat and simmer.
9. (Here is where you can either transfer to oven, or keep on stove.)
10. Cover, and bake or simmer 25-30 minutes; give it a stir about halfway through.
11. Cook until rice is tender and liquid has been absorbed.
12. Coat asparagus with a bit of oil, salt and pepper.
13. Grill the asparagus, turning occasionally, about 8 minutes.
14. They will still be slightly firm.
15. Remove from grill pan and cut on a bias into small pieces.
16. Stir 1 1/4 cups of the chicken broth into the risotto, then add in cheese, butter asparagus and salt and pepper to taste.

olive oil, leeks, garlic, thyme, kosher salt, pepper, arborio rice, white wine, chicken broth, asparagus, cheese, cold unsalted butter

Taken from www.food.com/recipe/risotto-with-asparagus-425366 (may not work)