Lemon-Dill Fish Risotto with Asparagus

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

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

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

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

5.Begin adding the warm fish stock, 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.

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

7.When 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.

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

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