Photo: Oxmoor House
Yield
4 servings (serving size: 1 1/2 cups risotto)

If you don't have dill on hand, chopped fresh flat-leaf parsley or chives will also work in this dish.

How to Make It

Step 1

Bring broth and 1 cup water to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

Step 2

Heat oil in a large saucepan over medium-high heat. Add onion to pan; sauté 5 minutes or until tender. Stir in rice and garlic; sauté 1 minute. Add broth mixture, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 30 minutes total).

Step 3

Stir in asparagus and shrimp; cook 5 minutes or until shrimp are done, stirring constantly. Remove from heat; stir in cheese and remaining ingredients.

Cooking Light Gluten-Free Cookbook

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