5 tablespoons butter
1 cup chopped leek
1 cup chopped yellow onion
3 cloves garlic, minced
1 1/2 cups Arborio rice
4 cups hot chicken broth, divided
1 pound asparagus, trimmed and cut into 3/4-inch pieces
1 1/2 cups frozen peas, unthawed
3/4 cup (approximately 1.5 ounces) freshly grated Asiago cheese
1/4 cup heavy whipping cream
additional freshly grated Asiago cheese
In a Dutch oven, heat butter over medium heat. Add leek, onion, and garlic; cook for 2 to 3 minutes, stirring constantly. Add rice; cook for 2 to 3 minutes, or until very lightly browned, stirring constantly.
Add remaining 2 cups chicken broth, 1/4 cup at a time, continuing to stir until liquid is absorbed. Cook for approximately 20 to 25 minutes, until rice becomes creamy in texture.
Add peas and cook for 3 minutes.
Remove pan from heat and stir in cheese and cream. Garnish with additional freshly grated Asiago cheese, if desired.