Asparagus and peas risotto with dill oil

As a food blogger and food stylist, I’ve learned that the road to perfection is paved with patience, practice, and a love for the craft. It’s easy to become fixated on the end result—creating that perfect shot that makes mouths water and inspires culinary creativity. But the true magic lies in the journey, in the small, incremental improvements that, over time, refine your talent and elevate your art.

When I first started food styling and photography, my pictures could have been better. I would spend hours adjusting the lighting, rearranging props, and experimenting with angles, only to be dissatisfied with the results. It was sometimes disheartening, but I soon realized that every failed attempt was a step toward improvement. Embrace the journey and understand that each small effort is a building block toward your ultimate goal.

Here’s a recipe for Asparagus and Peas Risotto with Dill Oil to celebrate the art of patience and attention to detail. This dish, like the craft of food styling, requires careful preparation and a gentle touch.

Preparation time: 20 minutes
Cooking time: 30 minutes
Serves: 3-4

Ingredients

• Arborio rice 1 cup
• Asparagus, trimmed and cut into 1-inch pieces 3-4
• Frozen peas 1/2 cup
• Onion, finely chopped 1
• Garlic 2 cloves minced
• Vegetable broth 2 cup
• Grated Parmesan cheese 1/2 cup
• Butter 2 tbsp
• Olive oil 2 tbsp
• Salt and pepper to taste
• Fresh dill, chopped 1/4 cup
• Olive oil 1/2 cup
• Pinch of salt

Method

• Place peas and asparagus in a pot of boiling water. Once cooked drain them and cool them. Blend the peas and asparagus with a little water. In a saucepan, heat the vegetable broth and keep it warm over low heat.
• In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, cooking until softened but not browned.
• Add the Arborio rice to the skillet, stirring to coat the grains with oil. Cook for about 2 minutes until the rice is lightly toasted. Begin adding the warm vegetable broth, one ladleful at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding more broth. This process will take about 18-20 minutes.
• When the rice is about halfway cooked, add the asparagus and peas puree(2 tbsp) to the skillet. Continue to add broth and stir until the rice is creamy and cooked to al dente.
• Remove the skillet from heat and stir in the butter and grated Parmesan cheese. Season with salt and pepper to taste. Add lemon zest and a teaspoon of lemon juice.
• For the dill oil
• Par boil the dill and place it in ice-cold water. Spread the dill on a kitchen towel and let it dry.  Heat olive oil and lightly fry the dried dill for just a couple of seconds. Place the dill and olive oil in a blender and blend to get a uniform suspension. Strain through a fine sieve to get a beautiful green oil.
• In a blender, combine the chopped dill, olive oil, and a pinch of salt. Blend until smooth.
• Strain the mixture through a fine-mesh sieve to remove any solids. Set aside.