Risotto With Asparagus And Buffalo Mozzarella

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7 cups light chicken stock or low-sodium broth

1/2 pound thin asparagus

1/4 cup extra-virgin olive oil, plus more for drizzling

1 medium onion, finely diced

1 medium leek, white and tender green parts only, finely diced

1 teaspoon thyme leaves

2 cups arborio rice (11 ounces)

1/2 cup dry white wine

4 cups lightly packed baby spinach leaves (3 ounces)

Salt and freshly ground pepper

6 ounces buffalo mozzarella, cut into 6 slices, at room temperature

Balsamic vinegar, for drizzling

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