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Baked Risotto With Grilled Asparagus

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

3 Tbs. olive oil

2 leeks, white and light green portions, halved, rinsed well and thinly sliced

4 garlic cloves, minced

1 tsp. chopped fresh thyme

Kosher salt and freshly ground pepper, to taste

1 1/2 cups Arborio or Carnaroli rice

1/2 cup dry white wine

4 1/4 cups chicken broth, warmed

1 1/2 lb. asparagus, tough ends trimmed

1/2 cup grated Parmigiano-Reggiano cheese

3 Tbs. cold unsalted butter, cut into 6 pieces

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