Creamy Asparagus Risotto with Dill
Servings 4 people
Ingredients
- 2 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic, minced
- ½ white onion, diced
- 1 cup arborio rice
- ½ cup dry white wine
- 4 cups low-sodium chicken broth
- 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
- 1 ½ tbsps chopped fresh dill
- 2 tbsps heavy cream
- ½ cup grated Parmesan cheese
- ½ teaspoon fresh lemon zest
- Squeeze of fresh lemon juice
- salt, to taste
Instructions
- Heat a large skillet over medium heat. Add olive oil and butter to pan; swirl to coat.
- Add onions; cook 1-2 minutes and add garlic. Stir in rice, and cook for 1-2 minutes, stirring constantly.
- Increase heat to medium-high and add wine. Follow with ½ cup of stock at a time, stirring constantly until each portion of stock is absorbed before adding the next. With the last portion of stock stir in the asparagus, dill, and lemon zest.
- When liquid is absorbed, remove from heat, stir in cream and Parmesan. Squeeze a lemon over the top and season with salt.
- Garnish with additional dill and Parmesan, if desired, and serve.