Roasted Leek and Asparagus Risotto with Lemon

Trim the dark green part off the top of the leek and also slice off the bottom root. Slice the trimmed leek in half lengthwise and then slice each half into thin pieces.

Chop the bottom inch off of the asparagus and then chop the remaining part into 1 ½ inch pieces.

Place the leeks and asparagus in a colander and rinse them both thoroughly under cold water.

Pat the leeks and asparagus completely dry and place them on a sheet pan lined with parchment paper or foil.

Drizzle the leeks and asparagus with the olive oil and sprinkle them with the kosher salt and black pepper.

Roast the leeks and asparagus in the oven for 15-20 minutes until lightly browned.

While the vegetables are roasting, heat a large skillet over medium heat on the stovetop with the butter.

When the butter has completely melted and stops foaming, add the arborio rice. Toast the rice, stirring occasionally, for 2-3 minutes until lightly browned.

Reduce the heat to medium-low and add approximately 1 cup of the heated broth to the rice, stirring to combine.

Let the rice continue to cook, stirring occasionally, until it has absorbed most of the liquid. Continue this process, only adding a cup of broth at a time, until the rice is cooked until al dente. All of the liquid, may or may not be used, so taste as you go to make sure it is cooked properly.,

When the risotto is done cooking, remove it from the heat and stir in the lemon juice, lemon zest, and pecorino romano. Season to taste with salt and pepper, if needed.

Add the roasted vegetables, stirring just to combine and then serve immediately topped with extra pecorino romano cheese, if desired.