Creamy Asparagus & Leek Risotto

Directions

1. Warm broth & water over medium heat, once boiling turn down to low just to keep it warm.
2. Rinse produce. 
3. Slice shallots and mince garlic.
4. Cut leek in half then slice thinly (setting aside a small bowl for later). Trim and chop asparagus (setting aside tips). Put the rest of the prepared leek and asparagus into a medium bowl.
5. In a medium pot, melt 4 TBSP butter. Pour in leeks and asparagus from the bowl. Cook on medium heat for about 10 minutes or until softened, stirring occasionally.
6. Add minced garlic to veggie mixture. Cook for 2 minutes.
7. In a small pan brown 2 TBSP butter, then fry the small bowl of leeks set aside earlier. 
8. Melt remaining 2 TBSP butter into the pot with veggies, then add 2 cups rice. Stir and let cook about 5 minutes, rice should become semi-transparent.
9. Add lemon juice and white wine. Stir and cook for 2 minutes.
10. Grate Parmigiano Reggiano.
11. Boil a small pot of water to blanch the asparagus tips. It should only take a couple minutes.
12. Begin adding broth about a cup or ladle at a time to pot. Reduce, stirring occasionally before adding more. This is a process and will take around 25 minutes. Test the rice when you’ve used about ¾ of the broth. Then decide if you’d like to add more. We used all 5 cups of liquid, but this can vary. When rice is just about al dente, add heavy cream and Parmigiano. Stir and cook for about 2 more minutes, until incorporated and the risotto has thickened. Serve risotto topped with asparagus tips and crispy leeks.