Asparagus Risotto with Lemon and Dill Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
