Lemon Dill Asparagus Risotto

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

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


  1. In a pan, heat olive oil over medium heat. Add chopped onions and sauté until translucent.
  2. Add minced garlic and Arborio rice. Stir for a couple of minutes until the rice grains are coated with oil.
  3. Start adding vegetable broth gradually, stirring frequently. Allow the rice to absorb the broth before adding more.
  4. When the rice is almost tender, add the asparagus pieces and continue cooking until they are tender yet slightly crisp.
  5. Stir in grated Parmesan cheese, lemon zest, lemon juice, and chopped dill. Season with salt and pepper.
  6. Remove from heat, cover the pan, and let it sit for a few minutes to allow the flavors to meld.
  7. 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)

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