Ingredients

The following ingredients have 4 Servings
  • 3 tbsp unsalted butter
  • 3 tbsp olive oil
  • 3 cups chopped leeks (2 whole leeks)
  • 1 cup chopped fennel
  • 4 garlic cloves, minced
  • 1 1/2 cups Arborio rice
  • 2/3 cup dry white wine
  • 5 cups low-sodium chicken stock
  • 1 lb asparagus
  • 8 oz frozen peas
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 5 oz goat cheese
  • 1/2 cup freshly grated parmesan cheese, plus extra for serving
  • 3 tbsp chopped chives, plus extra for serving
  • kosher salt + black pepper for taste

Instruction

  • Preheat oven to 400°F. Discard tough ends of asparagus and toss with salt, pepper and olive oil. Roast at 400°F for 6 minutes. Slice into 1 inch pieces and set aside.
  • Heat butter and olive oil in medium saucepan over medium heat. Add the leeks and fennel and cook for about 5 minutes, until tender. (Note: make sure your leeks are clean!) Toss in the garlic and cook for an additional minute. Add rice and stir to coat, cooking for another minute.
  • Deglaze the pan with the white wine, and simmer over low heat until almost all of the wine has been absorbed. Add chicken stock that is simmering 1 cup at a time, stirring the rice constantly and waiting for the stock to be absorbed before adding more.
  •  Once the rice is tender (should be between 20-25 minutes), add the lemon zest, lemon juice, asparagus and frozen peas. After everything is mixed, add the goat cheese, Parmesan cheese and chopped chives. Taste and if needed add salt and pepper. Serve with some chives and Parmesan cheese on top.