Lemon-Dill Fish Risotto with Asparagus

1In a saucepan, heat the fish stock (4 cups) over low heat and keep it warm.

2In a large skillet, heat the olive oil (1 tablespoon) and butter (1 tablespoon) over medium heat. Add the chopped onion (1 medium) and sauté until translucent, about 5 minutes. Stir in the minced garlic (2 cloves) and cook for an additional minute until fragrant.

3Add the Arborio rice (1 cup) to the skillet and stir for 2-3 minutes until the rice is lightly toasted and coated with the oil and butter (1 tablespoon).

4Pour in the white wine (1 cup) and cook, stirring constantly, until the wine is mostly absorbed by the rice.

5Begin adding the warm fish stock (4 cups), one ladle at a time, stirring frequently. Allow the rice to absorb the stock before adding more. Continue this process for about 15-20 minutes until the rice is creamy and al dente.

6While the risotto is cooking, in a separate pot, bring water to a boil and blanch the asparagus (1 bunch) pieces for 2-3 minutes until bright green and tender-crisp. Drain and set aside.

7When the risotto is nearly done, gently fold in the fish pieces and cook for an additional 5 minutes until the fish is cooked through and flakes easily.

8Stir in the blanched asparagus (1 bunch), lemon (1) zest, lemon (1) juice, chopped dill, and grated Parmesan cheese (½ cup). Season with salt and pepper to taste. Mix well until everything is combined and creamy.

9Remove from heat and let the risotto sit for a minute before serving. Garnish with extra dill and lemon (1) wedges if desired.