Last night was the second time I made this risotto recipe, however this time I did it from memory and altered it slightly.
10 asparagus spears
3 cups of home made veggie broth (more on that some day)
1 cup arborio rice
So this time, I followed the directions on the back of the risotto, because when I followed her recipe for some reason it wasn’t cooked enough. I cooked the asparagus separately (al dente), and heated up the broth. Saute the leek for 3 minutes in butter, then add the arborio rice for 2 minutes. Slowly add the broth. I was shooting for over 20 minutes, but for me it turned out to be 30 minutes. Mix in the cooked asparagus. Serve. Top with Parmesan. Yes I used a lot of cheese.
So it turned out to be less broth, but more cooking time.