Serves: 6
Total Calories: 924

6 cups chicken broth
3 shallots minced fine
1/4 cup olive oil
5 leeks chopped (wash well and cut off tops and bottoms)
2 cups Arborio or other imported risotto rice
1/2 cup white wine
2 cups asparagus spears chopped into 1/4 inch pieces
1 cup fresh basil chopped or torn, with a few whole leaves reserved for decoration
sea salt and fresh pepper to taste
good quality extra virgin olive oil to drizzle at end (optional)

Put chicken broth in a pan and heat to a very slow simmer. Put shallots and olive oil in a large heavy pot and cook over medium-high heat about 2 minutes, stirring. Add chopped leeks and stir, cooking until leeks wilt and become somewhat translucent. Add rice and stir quickly until all the grains are well coated and glossy. Add white wine and stir until absorbed. When absorbed, add a ladle full of chicken broth. Stir continuously until absorbed. Add another ladle full. Repeat process, stirring constantly for about 20 minutes. Then add chopped asparagus and two ladles full of broth. Stir until liquid is absorbed. Add another ladle full of broth. Repeat this process until you’ve used up all the broth, about another 10 minutes. Test to see if done. Rice should be tender but still firm. When cooked, remove from heat; stir in chopped basil, salt (don’t scrimp on salt, this dish needs it, especially without the saltiness of cheese), and a few grindings of fresh pepper. Spoon into bowls or plates, drizzle with a little bit of extra virgin olive oil, and top with a basil leaf or two.

Nutritional Facts:

Serves: 6
Total Calories: 924
Calories from Fat: 125

More Recipes from the Whole Foods Allergy Cookbook Cookbook:
Asparagus Leek Risotto
Porcini Mushroom Risotto