Leek and Asparagus Risotto

By AislePrompt Editorial · Published 2026-03-30 · Updated 2026-03-30

A creamy, aromatic risotto infused with tender leeks, crisp asparagus, and Parmesan, perfect for a spring dinner. This Italian-inspired rice and grain recipe, ready in about 45 minutes, pairs Arborio rice, leeks, asparagus spears for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 1/2 cups Arborio rice
• 2 leeks
• 8 asparagus spears
• 1/3 cup white wine
• 4 cups vegetable broth
• 2 tbsp butter
• 1 tbsp olive oil
• 1/2 cup Parmesan cheese
• 1/2 tsp salt
• 1/4 tsp pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Finely chop 2 leeks (white and light green parts) and slice 8 asparagus spears into 1/2-inch pieces.
2. Step 2: In a large skillet, heat 1 tbsp olive oil and 1 tbsp butter over medium heat. Sauté leeks for 5 minutes until softened. Add asparagus and cook 3 minutes until tender.
3. Step 3: Add 1 1/2 cups Arborio rice and stir to coat. Pour in 1/3 cup white wine and cook until absorbed.
4. Step 4: Gradually add 4 cups vegetable broth, 1/2 cup at a time, stirring constantly until rice is creamy and al dente (about 18 minutes).
5. Step 5: Stir in 1/2 cup grated Parmesan, 1/2 tsp salt, and 1/4 tsp pepper. Remove from heat and let rest 5 minutes before serving.