Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 tbsp butter
  • 3 cloves garlic, minced
  • 1/2 white onion, diced
  • 1 cup arborio rice
  • 1/2 cup dry white wine
  • 4 cups low-sodium chicken broth
  • 1 lb fresh asparagus, trimmed and cut into 1-inch pieces
  • 1 1/2 tbsps chopped fresh dill
  • 2 tbsps heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/2 tsp fresh lemon zest
  • Squeeze of fresh lemon juice
  • salt, to taste

Instruction

  • 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 1/2 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.