Lemon Dill Asparagus Risotto brings a burst of refreshing flavors to your table. The tanginess of lemon combined with the earthy taste of asparagus and the aromatic touch of dill creates a delightful risotto that’s both comforting and vibrant.
Lemon Dill Asparagus Risotto
- 1 cup Arborio rice
- 2 cups vegetable broth
- 1 bunch fresh asparagus, trimmed and cut into pieces
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup grated Parmesan cheese
- 2 tablespoons fresh dill, chopped
- Zest of 1 lemon
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- In a pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
- Add minced garlic and Arborio rice. Stir for a couple of minutes until the rice grains are coated with oil.
- Start adding vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth before adding more.
- When the rice is almost tender, add the asparagus pieces and continue cooking until they are tender yet slightly crisp.
- Stir in grated Parmesan cheese, lemon zest, lemon juice, and chopped dill. Season with salt and pepper.
- Remove from heat, cover the pan, and let it sit for a few minutes to allow the flavors to meld.
- Serve the Lemon Dill Asparagus Risotto hot, garnished with extra dill or a sprinkle of Parmesan, if desired.
Preparation time: 10 minutes
Yield: 4 servings
Nutritional information: (Nutritional details here)