Ingredients:

• 5 cups chicken broth
• 1 Tbsp olive oil
• 2 cups thinly sliced leeks
• ¾ cup thinly sliced fennel bulb
• ¾ cups Arborio rice or other short grain rice
• ¼ cup dry white wine such as Terhune Orchards Farmhouse White
• 1 ½ cups diagonally cut asparagus
• ½ tsp chopped fresh rosemary
• 1/8 tsp black pepper
• ¼ cup grated Parmesan cheese

Directions:

Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat. Heat olive oil in a large saucepan over medium-high heat; add the leek and fennel, and sauté for 5 minutes or until tender. Add the rice, and cook for 1 minute, stirring constantly. Stir in the wine, and cook for 1 minute or until the liquid is nearly absorbed, stirring constantly. Stir in 1 cup of broth, and cook until the liquid is nearly absorbed, stirring constantly. Add the asparagus, rosemary, black pepper, and remaining broth, ½ cup at a time, stirring constantly until each portion of the broth is absorbed before adding the next. Stir in grated cheese.