Lemon Dill Risotto


In the interest of being completely honest I’m going to share a secret. I honestly had no idea what risotto was until I watched it on The Big Family Cooking Showdown.

I had always known it was some type of Italian dish, but had never known what it was, what was in it, or what you served it as. Is it an entree, or a side dish? An appetizer maybe? I certainly didn’t know.

But now I know what it is and after watching the cutest family make it like eight times, I think I’ve got it down!

Lemon Dill Risotto

3 c water

2 tbsp vegetable stock paste

1 tbsp vegan butter

1 c araborio rice

1/2 yellow onion, chopped

3 cloves garlic, minced

1/2 c white wine

3 tbsp dill, minced

juice of one lemon

Start with the water and stock in a small pot on low of medium heat. It’s better to start this before anything else so you can leave it be while you work on the actual rice.

For the actual risotto you’ll need quite a large pot. Not because it’ll make a lot, this recipe will feed about 2 1/2 people, but you need extra room within the pot. If you didn’t already know this, to cook risotto you have to stir it constantly.

Start off with melting the butter in your large pot on medium heat, then add the onion and garlic. Cook until translucent and add the rice. Be sure to only cook until the rice becomes toasted and fragrant.


Once that happens deglaze the pot with the white wine.

Now here comes the fun part. Stir. Just stir until the world ends, or until you use up all of your water and stock mixture. I mean, I don’t know which will happen first but you’ll be the first I tell when I find out.


The upside of risotto is that once you get to the ‘add stock and stir until rice is cooked’ bit all you have to do is add stock and stir until rice is cooked. I recommend adding your stock in with a ladle, so that you know the increments you’re using are consistent.

Once the rice has soaked up all of the stock and is fully cooked, add in dill and lemon juice, stir on low heat for about a minute and serve!


I think this dish would go super well with roasted vegetables, an italian salad, or if you’re feeling super carby, garlic bread!





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2 thoughts on “Lemon Dill Risotto

  1. Love plate of yummy risotto. Usually do it up with scallops on the side. Try asparagus in it next time. Its really good. I find risotto generally relaxing to make. Drink in hand and go for it. Ill try that recipe soon.

    Liked by 1 person

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