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

kristen12345's Review

March 24, 2013

sophiainman's Review

May 31, 2011
Delicious! But does not make good leftovers.

joandannie's Review

May 23, 2011

Caseyfink's Review

May 17, 2011
When you're in the mood for something out of the ordinary, this is one to try! The tartness of lemon juice, the rich flavor of feta, the creamy risotto are a wonderful match to shrimp and asparagus. Feel free to substitute chicken or broccoli, but this combination is a unique match as is!

klfdude's Review

April 06, 2011
This was my first attempt at making risotto and it turned out great! This recipe is really easy to follow, however, I wanted to rip my arm off after stirring for such a long time. I made this without the shrimp and instead served it with grilled salmon. Next time I will try making it with the shrimp.

neensbeans's Review

April 28, 2009
This was delicious! Instead of lemon juice, I added lemon zest at the end, and just before serving I topped with a little feta and some chives. Do not omit the lemon or dill - they really give the dish the extra flavor needed. Served with fennel & orange salad; excellent dinner!

Cariola's Review

May 26, 2009
Wow, this was like nothing I've ever tasted before! Absolutely worth the time and effort. A perfect blend of flavors. I would definitely serve this to company or for a romantic meal.

Meremaid's Review

August 15, 2010
This was a delicious dinner, the flavors go so well together! We used dried dill instead of fresh, an easy substitute in a pinch.

CaraKirtley's Review

May 18, 2012
Delicious dinner for a warm spring evening! I substituted broccoli for the asparagus and microwaved it for just a bit. I used cooked shrimp and added the cooked broccoli and cooked shrimp at the end. I used vegetable stock instead of chicken (my son is a vegetarian). I thought it was an abolutely fabulous light dinner as I love risotto! My husband and son said maybe next time use half the lemon but I was okay with it as is. Served with some fresh cracked black pepper! YUM! Thankfully this made a lot because I am looking forward to the leftovers for lunch!

DebDesautels's Review

August 03, 2011
Made this for dinner and thought it was very good. I also used about 1/2 c. of white wine before starting with the stock. The one thing I will do differently when I make it again is precook the shrimp (probably sear it) and asparagus (steam it lightly), and then just stir it in at the end. I agree that constant stirring isn't really necessary, as I've also discovered making risotto before. I was able to prep the shrimp and asparagus while making it and it didn't take long at all. Love the dill and feta combo.