2 Tbsp Avocado Oil
4 cups chopped Leeks
1 tsp Salt, plus more to taste
4 cloves Garlic, minced
2 cups Arborio Rice, rinsed
1 cup Dry White Wine
8 cups Vegetable Broth, warmed and kept at a low simmer (I use McCormick’s Bouillon cubes)
1 lg Bunch of Asparagus, tough ends trimmed, stalks chopped into 2-inch pieces
2 Tbsp Fresh Lemon Juice
4 Tbsp Fresh chopped Chives
1/2 cup Fresh Parsley, Basil, Tarragon and/or Dill, plus more for garnish
Lemon Zest from one Lemon for garnish
1/2 cup shaved Parmesan Cheese plus more for garnish
Freshly ground Black Pepper

Rinse Arborio rice, set aside
Heat avocado oil in Dutch oven over medium heat.
Add leeks and season with salt and a bit of pepper.
Cook stirring occasionally for 4-5 minutes, or until soft.
Add the garlic and stir to incorporate.
Stir in the rice and let it cook for 1 – 2 minutes.
Stir in the wine and cook for a few minutes until the wine cooks down.
Add warm broth, 3/4 cup at a time, stirring continuously between each addition.
Allow each addition of broth to be absorbed by the rice before adding the next.
Add asparagus with the last addition of the broth.
Cook until the rice is al dente.
The risotto should be soft and creamy.
Add lemon juice, chives, herbs and season to taste.
Stir in shaved parmesan.

Garnish each serve with Lemon Zest, Fresh Herbs and Parmesan Cheese.

Note:I often add a cup of Edamame with the Asparagus.