Risotto: Asparagus | Recipe Cloud App

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)