Asparagus Risotto with Lemon and Dill Recipe

Introduction

Asparagus risotto is a creamy, flavorful dish that highlights fresh spring asparagus with bright lemon and fragrant dill. This comforting rice dish is perfect for a cozy dinner or an elegant side. Its rich texture and fresh flavors make it a sure crowd-pleaser.

Ingredients

• 6 cups low-sodium chicken stock (or vegetable stock)
• 3 tablespoons extra virgin olive oil
• 1 small onion, diced
• 1 pound asparagus, cut on the bias into 1-inch pieces
• 4 large garlic cloves, minced
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 teaspoons kosher salt
• 1 lemon, zested and juiced
• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup shredded parmesan cheese
• 1/4 cup freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried)

Instructions

1. Step 1: Warm the stock in a small pan over medium-low heat. Keep it just below a simmer while you prepare the other ingredients.
2. Step 2: Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. When the oil shimmers, add the diced onion, asparagus, garlic, black pepper, and 1 teaspoon salt. Sauté for 3 minutes, stirring occasionally. Stir in 2 tablespoons lemon juice and cook for 2 to 3 more minutes until the asparagus turns bright green. Transfer to a plate.
3. Step 3: Return the skillet to medium-high heat and add 1 tablespoon olive oil. Once shimmering, add the rice and stir for 30 seconds to 1 minute. Ladle about 3/4 cup of warm stock into the pan and stir. Reduce heat to medium and let the rice absorb the liquid. Continue adding the stock 3/4 cup at a time, stirring frequently, and letting it absorb before adding more. Add 1/2 teaspoon salt along with the second addition of stock. Cook until the rice is creamy and al dente, about 25 minutes. The risotto should be wet and creamy, not clumpy.
4. Step 4: Remove the pan from heat. Stir in the parmesan cheese, folded asparagus, chopped dill, and lemon zest. Taste and adjust seasoning with salt and pepper. Serve the risotto divided into warmed bowls, garnished with extra dill and lemon zest if desired.

Tips & Variations

• Use vegetable stock to make this dish vegetarian.
• For extra creaminess, stir in a tablespoon of butter just before serving.
• Replace dill with fresh basil or parsley for a different herbal flavor.
• Toast the rice lightly before adding stock to enhance the nutty flavor.

Storage

Store leftover risotto in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove with a splash of stock or water, stirring to loosen the creamy texture. Avoid microwaving without adding liquid as it may dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen asparagus for this risotto?

Yes, frozen asparagus can be used. Thaw and pat dry before sautéing to avoid excess moisture, which can affect the texture of the risotto.

How do I know when the risotto is done?

The risotto is ready when the rice is tender but still firm to the bite (al dente) and the mixture is creamy and slightly wet. It should not be mushy or dry.

Asparagus Risotto with Lemon and Dill Recipe

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4.6 from 53 reviews

This creamy Asparagus Risotto recipe features tender asparagus, Arborio rice, and a bright lemon finish, delivering a luscious and flavorful dish perfect for spring or any time you crave a comforting, elegant meal. The risotto is cooked slowly on the stovetop to achieve the perfect creamy texture, enhanced by Parmesan cheese and fresh dill.

• Author: mia
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Italian
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Stock and Liquid

• 6 cups low-sodium chicken stock (or vegetable stock)
• 2 tablespoons lemon juice (divided)
• 1 lemon, zested and juiced

Vegetables and Aromatics

• 1 small onion, diced
• 1 pound asparagus, cut on the bias into 1-inch pieces
• 4 large garlic cloves, minced

Rice and Cheese

• 1 1/2 cups Arborio or Carnaroli rice
• 1/2 cup shredded Parmesan cheese

Herbs and Spices

• 1/4 cup freshly chopped dill (plus more for garnish) or 1 ½ teaspoons dried dill
• 1 1/2 teaspoons kosher salt (divided)
• 1/4 teaspoon freshly ground black pepper

Oils

• 3 tablespoons extra virgin olive oil

Instructions

1. Warm the stock: Set a small pan over medium-low heat and add the stock. Heat it gently so it stays warm, just below simmering point, while you prepare other ingredients.
2. Sauté the asparagus and aromatics: Heat a large skillet over medium-high heat and add 2 tablespoons olive oil. Once shimmering, add diced onion, asparagus pieces, minced garlic, black pepper, and 1 teaspoon kosher salt. Sauté for about 3 minutes, stirring occasionally. Stir in 2 tablespoons lemon juice and cook for another 2 to 3 minutes until the asparagus turns bright green. Remove from skillet and transfer to a plate.
3. Cook the risotto: Return the empty skillet to medium-high heat and add 1 tablespoon olive oil. When the oil shimmers, add the rice and stir continuously for 30 seconds to 1 minute to toast it lightly. Ladle approximately 3/4 cup of warm stock into the rice and stir. Reduce heat to medium, and let the rice absorb the liquid fully. Continue adding stock 3/4 cup at a time along with 1/2 teaspoon salt, stirring frequently until the liquid is absorbed before adding more. Keep this process up for about 25 minutes until the rice is creamy and al dente with a wet, glossy texture. Avoid clumpiness.
4. Finish and serve: Remove skillet from heat. Stir in shredded Parmesan cheese. Fold the sautéed asparagus mixture back into the risotto, then stir in 2 tablespoons fresh chopped dill and lemon zest. Adjust seasoning with salt and pepper to taste. Serve divided into 4 warmed bowls, garnished with extra dill and lemon zest if desired.

Notes

• Use low-sodium stock to better control the salt content in the dish.
• Taste frequently toward the end of cooking to ensure risotto is creamy and al dente.
• Use fresh dill for the brightest flavor, but dried dill works as a good substitute.
• Keep the stock warm to ensure even cooking and absorption by the rice.
• If you want a richer risotto, you can add a pat of butter along with the Parmesan at the end.
• For a vegetarian version, use vegetable stock instead of chicken stock.

Keywords: Asparagus Risotto, Creamy Risotto, Italian Risotto, Spring Vegetable Risotto, Lemon Risotto, Parmesan Risotto