Ingredients:
5 cups chicken broth
1 tablespoon olive oil
2 cups thinly sliced leeks
¾ cup thinly sliced fennel bulb
¾ cups uncooked Arborio rice or other short grain rice
¼ cup dry white wine
1 ½ cups diagonally cut Terhune Orchards asparagus
½ teaspoon chopped fresh rosemary
1/8 teaspoon black pepper
¼ cup grated fresh Parmesan cheese
Preparation:
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly.
Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, ½ cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next. Stir in grated cheese.