Photo: Oxmoor House
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

Ratings & Reviews


August 04, 2015
First time making risotto and this was so so so good! I would suggest it to anyone!

MrHungry's Review

August 22, 2014
My first time making a risotto and this one was perfect. my wife and I along with a couple of friends made quick work at cleaning our plates.

mellooney's Review

October 08, 2013

1CouplesKitchen's Review

March 06, 2013
This was very easy to make, and pretty quick as far as risottos go. We increased the amount of dill to 1 1/2 tbsps, and the garlic to 4 cloves. We also added some crushed red pepper flakes. If you aren't watching calories or fat, it'd be great to add some more feta. You can read our full review with pictures at One Couple's Kitchen.

promogal's Review

April 11, 2012
3 1/2 Stars - pretty good. Not sure if I'd make it again.