Risotto With Asparagus, Fennel, And Leeks

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5 cups fat-free, less-sodium chicken broth

1 tablespoon olive oil

2 cups thinly sliced leek (about 2 large)

3/4 cup thinly sliced fennel bulb (about 1 small bulb)

1 1/2 cups uncooked Arborio rice or other short-grain rice

1/4 cup dry white wine

1 1/2 cups (1/2-inch) diagonally cut asparagus

1/2 teaspoon chopped fresh or 1/8 teaspoon dried rosemary

1/8 teaspoon black pepper

1/4 cup (1 ounce) grated fresh Parmesan cheese

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