Easy Entertaining Recipe

• Pour the chicken or vegetable stock into a small saucepan and maintain over medium-low heat. 
• Snap the woody ends off the asparagus and discard. Slice the remaining asparagus into ½” pieces and set aside.
• Add olive oil and 1 tsp butter in a large saucepan set over medium heat, and until butter is melted. Add the leek and sauté until translucent, approximately five minutes.
• Add the rice and stir to coat. Using a ladle, add one scoop of stock at a time to the saucepan, stirring constantly until the rice has completely absorbed the ladle of stock. When half of the stock has been incorporated, add the asparagus and peas to the pot and stir to combine. Continue adding a ladle of stock, as needed, until the rice is creamy and tender, about 15 minutes. Note: You may not need to use all of the stock.
• Remove the pot from the stovetop and add remaining butter, parmesan cheese and lemon zest. Add salt and pepper to taste. Serve immediately.

Good to Know: Sub 1 cup of wine for 1 cup of chicken stock if desired.

 580 calories, Fat – 11.5g, Saturated Fats – 4.7g, Carbohydrates – 97.8g, Protein – 18g, Sodium – 513mg