Pesto Risotto With Asparagus - cooking recipe

Ingredients

6 cups chicken stock
2 leeks, washed, sliced thinly and washed
2 tablespoons butter
1 cup arborio rice
1/2 cup white wine
1 cup asparagus, cut into small pieces, about 10 spears, cooked crisp tender
1 slice ham, about 1/2-inch thick and diced
3/4 cup pesto sauce
1 cup packed parsley
2 green onions, coarsely copped
8 small fresh mozzarella balls, cut into smaller pieces or
1 cup bite-size fresh mozzarella cheese balls
1/2 cup freshly grated parmesan cheese
salt

Preparation

In small food processor bowl, place the parsley, green onions and pesto.
Pulse until well combined.
Set aside.
In medium pot, bring stock to a boil.
Cook leeks in stock for about 4 minutes.
Remove with slotted spoon to a bowl.
Set aside.
Keep stock on low simmer.
In large pot, over medium high heat, melt the butter and saute the rice until well coated.
Add the wine and cook until almost absorbed.
Add 2 cups of the stock and continue to simmer until almost absorbed.
Continue this process until rice is cooked and creamy.
Add the leeks, ham, asparagus, Parmesan cheese and 2/3 cup of the pesto.
Taste for seasoning.
Lastly stir in the cheese balls.
Serve immediately in hot serving bowls and top with remaining pesto.