Indulge in the exquisite flavors of Creamy Lemon Dill Asparagus Risotto. This dish combines the richness of creamy risotto with the vibrant zing of lemon and the aromatic touch of dill, creating a culinary masterpiece that will leave your taste buds dancing.
Creamy Lemon Dill Asparagus Risotto
- 2 cups Arborio rice
- 1 bunch fresh asparagus, trimmed and chopped
- 1/2 cup fresh lemon juice
- 1 tablespoon lemon zest
- 4 cups vegetable broth, heated
- 1 cup dry white wine
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- In a large pan, heat olive oil over medium heat. Add chopped onion and sautÃ© until translucent.
- Add minced garlic and Arborio rice to the pan. Stir well to coat the rice with oil.
- Pour in the white wine and cook until it is mostly absorbed by the rice.
- Begin adding the hot vegetable broth, one ladle at a time, stirring frequently. Allow the liquid to be absorbed before adding more.
- When the rice is almost cooked, stir in the asparagus and continue cooking until the asparagus is tender but still vibrant green.
- Stir in lemon juice, lemon zest, Parmesan cheese, and fresh dill. Season with salt and pepper to taste.
- Continue stirring until the risotto reaches a creamy consistency and the rice is cooked to perfection.
- Remove from heat and let it rest for a few minutes before serving.
Total time: 30 minutes
Yield: 4 servings
Nutritional information per serving: Calories 350, Fat 8g, Carbs 60g, Protein 10g