Dill and Asparagus Risotto

Lavish Legumes raved about my risotto in her Red Wine and Wild Rice Risotto recipe so I thought I would share it here. My risotto is more of a classic style of risotto than hers. Though I must say that I have never actually had a risotto other than my own (and a small taste of Lavish Legumes’ recipe) and it is strongly influenced by Jamie Oliver’s.

This recipe can be done with essentially any veg and herb combo, but since it is spring time I thought I would do a dill dish.
I find this is an excellent dish to make for when company is coming over as it is impressive and gives you a good reason to open a bottle of wine!

Ingredients

  • Olive Oil
  • 2 medium bunches of Asparagus, bottoms snapped off and set aside and chopped
  • 1 bunch dill, stems removed and set aside, chopped
  • 2-4 balls soft mozzarella or bonconni cheese
  • 1/4 cup parmesan or pecorino cheese, grated.
  • 2 onion, red prefered
  • 2 stick celery, chopped finely
  • 1 cup risotto rice
  • 1 cup white wine, dry
  • 3 1/2 cups veg broth
  • boil a kettle of water
  • Salt and pepper to taste.

Directions

  1. To start I usually put the oven on the lowest setting and put the serving plates in
  2. Put the veg broth on mid heat with the bottoms of the asparagus and the steams of the dill(You have to remove these as they are for flavour and not consumption so I like to tie the dill stems with a bit of string)
  3. Place high walled fry pan on medium heat
  4. Add olive oil, onions, and celery with a splash of the kettle water
  5. Allow to simmer until the water is gone and the onions and celery are soft without browning
  6. Add the rice
  7. Toast until it starts to become translucent, about 2-3 minutes
  8. Add the wine and simmer untill the broth is absorbed by the rice.
  9. Start adding and the broth a ladle full at a time
  10. Let the broth be absorbed then add another ladle, stirring consistency to make sure that it does not stick to the bottom of the pan
  11. Once 1/3 of the broth is gone, remove the asparagus ends and dill, add the chopped asparagus to the broth
  12. Keep adding the broth, bringing some of the asparagus with it until all the broth is gone
  13. Taste the rice, if it is not cooked add boiled water from the kettle until the rice is cooked.
  14. Taste again and season with salt and pepper
  15. Add the mozzarella or bonconni cheese and half the parmesan or pecorino cheese to the risotto and cover
  16. Let stand for 5 minutes.
  17. Remove the bowl from the oven
  18. Serve risotto with the remaining cheese on top
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