Download on the App Store
38ab5033 1c5b 4022 9810 78dec7e59f2a  2016 03 23 09 56 24
Leila Reeder-Esparza
Leila Reeder-Esparza

Leek "Scallops" & Asparagus Risotto

Heat oven to 400°. Chop up asparagus and place on a cookie sheet, drizzle with olive oil, salt, and pepper to taste. Cook for about 10 minutes (be careful to watch, asparagus can cook quickly).

Cook your risotto & grate some parmesan cheese over the top of it (feel free to put as much or as little as you want).

Dice the white part of the leek into scallop sized pieces. In a pan, sauté some butter and garlic. Add the leeks & a bit of vegetable stock to the pan and cook the leeks evenly on both sides until browned.

When the risotto is done, put it on a plate. Add asparagus and leeks on top. Grate parmesan cheese over the top of all of it and serve!

#notcontest #vegetarian #leek #asparagus #risotto