Ingredients
1 lb. asparagus, tough ends removed and cut into 2-inch lengths
8 cups chicken stock
1/4 cup olive oil
1 leek, white and pale green parts only, halved lengthwise and sliced
3 cups rice
1 cup dry white wine
1 cup fresh or frozen green peas
1 tbsp. butter
1/4 cup grated Parmesan cheese
salt and pepper to taste

Directions
Cook asparagus in a large saucepan filled 3/4 full with boiling salted water. Cook until almost tender, about 2 minutes. Drain and rinse under cold running water. Set aside.

Using the same saucepan, bring the chicken stock to a simmer over medium heat. Lower the heat and keep it just under a simmer.

In another large saucepan, warm the olive oil over medium heat. Add the leek and saute until softened, about 2 to 3 minutes. Add the rice and stir until all of the grains are well coated with the oil and have turned translucent, about 3 minutes. Add the wine and stir until it is completely absorbed.

Reserve 1 ladleful plus 1/4 chicken stock to use later. Add the remaining warmed chicken stock a ladleful at a time to the rice mixture while stirring constantly. After 20 minutes of cooking, ladling and stirring, the rice should be almost tender and creamy in appearance. If more liquid is required to reach this state, use hot water.

Add the reserved asparagus, green peas and the reserved 1 ladleful of chicken stock. Cook while stirring, until the asparagus and peas have heated through and are just tender, about 3 minutes. Remove the risotto from the heat and stir in the butter, cheese and the remaining 1/4 cup of chicken stock a bit at a time to maintain the desired consistency without becoming soupy. Season to taste with salt and pepper. Serve immediately. Makes 6 servings.