Ingredients
1/2 pound fresh asparagus, trimmed5 cups chicken stock6 tablespoons butter, divided1 pound fresh baby spinach, thinly sliced1 teaspoon salt1 medium leek (white portion only), finely sliced1-1/2 cups uncooked arborio rice2 garlic cloves, minced1/2 cup dry white wine or chicken stock2 tablespoons lemon juice3/4 cup cubed fully cooked ham1 tablespoon grated lemon zest1 cup grated Parmesan cheese
Preparation
Preheat oven to 425°. Place asparagus on a rimmed baking sheet. Roast until crisp-tender, 10-12 minutes. When cool enough to handle, cut into 1-in. pieces; set aside.
In a large saucepan, bring stock to a simmer; keep hot. In a Dutch oven, heat 2 tablespoons butter over medium-high heat. Add spinach and salt; cook and stir until tender. Remove spinach and keep warm. In the same pan, heat 2 tablespoons butter. Add leek; cook and stir until tender, 2-3 minutes. Add rice, garlic and remaining 2 tablespoons butter; cook and stir until rice is coated, 1-2 minutes.
Stir in wine and lemon juice. Reduce heat to maintain a simmer; cook and stir until wine is absorbed. Add hot stock, 1/2 cup at a time, cooking and stirring until stock has been absorbed after each addition, until rice is tender but firm to the bite, and risotto is creamy. Stir in ham, zest, asparagus and spinach; heat through. Remove from heat; stir in cheese. Serve immediately, with additional cheese if desired.
