Leek and Asparagus Risotto
A creamy, aromatic risotto infused with tender leeks, crisp asparagus, and Parmesan, perfect for a spring dinner. This italian-inspired pasta 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
Instructions
- Step 1: Finely chop 2 leeks (white and light green parts) and slice 8 asparagus spears into 1/2-inch pieces.
- 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.
- Step 3: Add 1 1/2 cups Arborio rice and stir to coat. Pour in 1/3 cup white wine and cook until absorbed.
- 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).
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Leek and Asparagus Risotto take to make?
Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Leek and Asparagus Risotto?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep arborio rice from drying out.
Can I substitute ingredients in Leek and Asparagus Risotto?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Leek and Asparagus Risotto for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Leek and Asparagus Risotto?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The step-by-step instructions were super clear. Turned out perfect on my first try.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
- ★★★★☆
Good flavors but the sauce was a bit thin. I'd reduce it longer.
