Cheesy Brown Rice Risotto with Leeks and Asparagus

It's true that making risotto takes a little while, but it's not difficult and the creamy results are worth the effort!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people


  • 2 tablespoons butter divided
  • 1 pound asparagus trimmed and cut into bite-sized pieces
  • 2 large leeks trimmed and cut in half lengthwise and then into thin half circles
  • 1 teaspoon fine sea salt
  • 2 cups short grain brown rice
  • 1/2 cup dry white wine
  • 5 to 6 cups chicken stock heated to a simmer
  • 3 ounces grated Gruyere cheese
  • salt and freshly ground black pepper to taste
  • finely chopped flat leaf parsley for garnish


  • Melt one tablespoon of the butter in a large saucepan over medium heat. Add asparagus; cook and stir until bright green and crisp-tender, 3 to 4 minutes. Remove from pan.
  • To the same saucepan add remaining tablespoon of butter, leeks and salt; cook and stir until leeks are tender, 5-6 minutes.
  • Add rice to leeks; cook and stir 2 to 3 minutes, until rice is very shiny. Raise heat to medium-high and add wine. Bring to boil, stirring until wine is nearly absorbed.
  • Reduce heat to medium-low and begin to add simmering stock, one ladleful at a time, stirring often until liquid is nearly absorbed before adding the next. Stir risotto often during this process to keep it from sticking to the bottom of the saucepan.
  • Continue to cook the risotto, adding a ladleful or two at a time for 30 to 35 minutes, until the rice is nearly tender but still a bit firm in the middle.
  • Stir in asparagus and a bit more stock. When stock has absorbed, stir in cheese and a little more stock so that the risotto is creamy (neither runny nor stiff). Season to taste with salt and pepper.
  • Sprinkle with parsley and a bit more cheese if you like; serve.