I remember the first time I tried a cucumber risotto. It was at a tiny restaurant tucked away in a quiet corner of Copenhagen. The chef, with a twinkle in his eye, described it as 'a taste of summer in a bowl.' And boy, was he right! The cool, crisp cucumber, the aromatic dill, and the creamy rice—it was a revelation. I knew I had to recreate it at home, even though I almost set fire to my kitchen the first attempt trying to follow a fancy French recipe. That's why I've developed this easy-to-follow version, so hopefully, you won't make the same mistakes I did!
This Dill and Cucumber Risotto is perfect for a light lunch, a sophisticated dinner party, or any time you crave a taste of summer. The combination of fresh dill and cucumber with the creamy Arborio rice is simply divine. It’s a dish that's both comforting and refreshing, and it’s surprisingly easy to make! I'm not gonna lie, it takes patience (all good risottos do), but the end result? Totally worth it. My friend Sarah actually teared up when she tried it – okay, maybe she was just really hungry, but I'm taking it as a compliment!
Required Equipments
- Large pot or Dutch oven
- Wooden spoon
- Ladle
- Measuring cups and spoons
- Cutting board
- Sharp knife
Dill and Cucumber Risotto: Frequently Asked Questions
Dill and Cucumber Risotto
This Dill and Cucumber Risotto recipe blends creamy Arborio rice with fresh dill and crisp cucumber for a light, refreshing, and comforting dish, perfect for any summer meal.
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 10 minutes
Cook Time: 25 minutes
Total Time:
🍽 Ingredients
đź“– Instructions
- Finely dice the onion and mince the garlic. Set aside.
- Wash and peel the cucumber. Remove the seeds and dice the cucumber into small, even pieces. Chop the fresh dill. Keep both separate.
- Warm the chicken broth in a saucepan over low heat. This ensures the broth is ready to be added to the rice and keeps the cooking temperature consistent.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic.
- Add the Arborio rice to the pot and toast it for 2-3 minutes, stirring constantly. This helps to release the rice's starch and create a creamy texture.
- Pour in the white wine (if using) and stir until it's fully absorbed by the rice. This adds a layer of flavor to the risotto.
- Begin adding the warm chicken broth, one ladle at a time, stirring continuously. Wait until the rice has absorbed most of the broth before adding the next ladle. This process takes about 20-25 minutes.
- Continue stirring and adding broth until the rice is creamy and al dente. The risotto should be thick but still slightly loose.
- Once the risotto reaches the desired consistency, remove the pot from the heat. Stir in the grated Parmesan cheese and butter. Mix well until fully melted and incorporated.
- Gently fold in the diced cucumber and chopped fresh dill. Season with salt and pepper to taste. Be sure to taste and adjust the seasoning as needed.
- Serve the Dill and Cucumber Risotto immediately. Garnish with extra fresh dill and a sprinkle of Parmesan cheese, if desired.
đź“ť Notes
- For a vegan version, substitute vegetable broth and use vegan Parmesan cheese and butter alternatives.
- Don't skip the constant stirring; it's key to the creamy texture.
- Add a squeeze of lemon juice for extra brightness, but be careful not to curdle the risotto.
🍎 Nutrition
Calories: 350 kcal
Protein: 10g
Fat: 15g
Carbohydrates: 45g
Fiber: 2g
Calcium: 150mg
