Creamy Lemon-Dill Risotto
A side dish I serve with chicken stuffed with asparagus spears.
- Ready In:
- 2 1⁄2 cups chicken broth
- 1 cup uncooked rice
- 1 garlic clove
- 1 tablespoon lemon zest
- 2 tablespoons dill
- 2 tablespoons butter
- Mix broth, rice and garlic in saucepan.
- Bring to boil, cover and reduce heat.
- Cook on low heat for 20-30 minutes until liquid is absorbed,.
- Add lemon zest, dill and butter.
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My husband said this tastes so good and rich, it could be a dessert! A definite keeper! I used the cooking method described in Perfect CrockPot Rice #16465, including a slow cooker liner. I doubled this recipe, subbing chicken stock for the water, and I used 1/2 of the dill indicated because children were included as dinner guests and I wasn't sure they would like that much dill. We just finished washing the dishes, and my husband asked me if I could serve this again tomorrow night I call that a successful recipe!1Reply
Absolutely wonderful. Probably the best white rice recipe I've served with white fish. I did split the dill only because the fish I was preparing contained flavors. The flavors combined smoothly and really helped bridge the palate between the shrimp and fish coarse without getting in the way. Awesome recipe Calee, thanks for posting.Reply
First I must say that I am not a big fan of dill, I really do not like how it is so overpowering in most dishes. So, I used 1 tablespoon of dill only to add more later! This rice was perfect! I served it with grilled salmon and steamed broccoli. Everyone raved over the rice! Thank you Calee, this was perfect!Reply
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