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Risotto: Asparagus
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
- ¼ teaspoon freshly ground black pepper
- 1 ½ teaspoons kosher salt
- 1 lemon, zested and juiced
- 1 ½ cups Arborio or Carnaroli rice
- ½ cup shredded parmesan cheese
- ¼ cup freshly chopped dill, plus more for garnish (or 1 ½ teaspoons dried)
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