Prep Time
40 Mins
4 servings (serving size: 1 1/2 cups risotto)

Sweet onion, rich feta cheese, and fresh dill provide dynamic flavor in this easy weeknight meal. The hardest part about making risotto is the constant stirring, so grab a magazine or plan to call out homework while you let this dish simmer, about 30 minutes. Balance the plate with a lively fennel salad.

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.

Step 4

Fennel salad: Combine 2 tablespoons fresh lemon juice, 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon crushed fennel seeds, and 1/8 teaspoon freshly ground black pepper in a large bowl. Add 6 cups torn romaine lettuce and 1 cup thinly sliced fennel bulb; toss well to coat.

Ratings & Reviews

TheAspiringChef's Review

October 20, 2014
Followed the recipe exactly and it was delicious. Definitely got an arm work out stirring constantly for so long, but it was worth it. Ultimately a very simple recipe with great flavors. I made a version of the fennel salad* to go along with it and it was the perfect pair (as was a glass of white wine). *I used arugula instead of lettuce and didn't have fennel seeds so put in mustard for some extra flavor in the dressing)

Michelle6724's Review

August 18, 2014
Good recipe. For more Greek taste, replace the dill with the same amount of chopped fresh oregano - yum!

tphelan's Review

October 27, 2013
This was pretty disappointing. Generally bland except for the overwhelming taste of dill.

framingham's Review

September 24, 2013
I made this last night, and it was so delicious. It did take an hour from start to table, but the whole family loved it and we ate every last bit. I have tried to make risotto before, and have never successfully gotten the rice to cook completely. But it worked this time. Only suggestion is to add the shrimp and asparagus along with the last 1/2 cup of liquid so it has time to cook. I also ended up adding an extra little bit of liquid at the end to get the rice just right. I used fresh grated romano and half the recommended feta, and the result was decadent. I omited the dill. Good enough for company...if you have the time.

linseym's Review

April 08, 2013
Odd mix of seasonings that doesn't exactly scream Greek. A fine meal, but I probably won't make it again.

kristen12345's Review

March 24, 2013

candicemowen's Review

July 12, 2012
How fun! This was my first time making risotto and it was yuuuummmmy! Will definitely be making it again!

maytonh's Review

May 21, 2012

davidho83's Review

May 19, 2012
great recipe. you can basically mix anything in and it'll taste good. the feta is surprisingly good.

heaven28rangers's Review

May 18, 2012