Asparagus Risotto

Bring a small pot of salted water to boil on the stove to blanch asparagus.

Cut the fibrous ends off the asparagus and discard. Cut the pretty tips off and set them aside. Cut the "middles" into 1-inch pieces. Take 1 1/2 cups of the "middles" and set aside. Add any remaining "middles" to the tips pile and keep these set-aside.

In the small pot of boiling water, blanch the 1 1/2 cups of asparagus "middles" until tender and vibrant, about 5 minutes. Drain, and reserve 1 cup of the cooking liquid. Place both in the blender. Add 2 tablespoons olive oil and basil leaves and blend until silky smooth. Set this aside to add to the risotto at the end.

Thinly slice leeks into half-moons, and rinsing away any dirt, strain. Heat 2 tablespoons olive oil in a pot or dutch oven over medium-low heat. Add leeks and garlic and saute until softened and fragrant.

Add arborio rice and stir to coat, one minute. Deglaze with white wine and cook the wine off. Add 1 cup hot veggie broth, scraping up any browned bits, bring to a gentle simmer, over med-low heat stirring occasionally, letting the rice absorb the all the broth.

Continue adding the hot broth 1 cup at a time, letting the rice absorb it slowly, each time, stirring often.

At the same time that you add the last 1/2 cup of broth, add the fresh asparagus tips, letting them cook in the risotto 3 minutes or so. At this point, rice should be creamy yet slightly al dente.

Stir in blended asparagus "puree", add the salt, pepper, a squeeze of lemon juice and taste. Adjust salt, pepper and lemon to taste. Heat gently over low heat letting it thicken a bit if you like, but taking care not to cook too long here, or you'll lose the vibrant color.

Divide among bowls, garnish with pecorino cheese, lemon zest and chili flakes or a drizzle of the optional leek oil.