How long can I store leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Can I make this ahead?

It's best made fresh, but you can prepare the dill oil and avgolemono mixture in advance.

What can I use instead of Arborio rice?

You can try Carnaroli or Vialone Nano rice for similar creamy results.

How can I make this vegetarian?

Substitute the chicken stock with vegetable stock.

Can I freeze this dish?

Freezing is not recommended as risotto can become grainy when thawed.

Lemony Greek Avgolemono Risotto with Dill-Infused Olive Oil

Name: Lemony Greek Avgolemono Risotto with Dill-Infused Olive Oil
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup Arborio rice; 2 tablespoons olive oil; 1 small onion; 2 cloves garlic; 4 cups chicken or vegetable stock; 2 large eggs; 1/4 cup freshly squeezed lemon juice; Zest of 1 lemon; Salt and pepper to taste; 1/4 cup olive oil; 2 tablespoons fresh dill

A creamy, citrusy twist on classic risotto

This Greek-inspired risotto marries the tangy flavors of avgolemono soup with the creaminess of risotto, topped with a fragrant dill-infused olive oil for a bright finish.

1 h 20 min
4
Intermediate

Ingredients

For the Risotto Base

1 cup Arborio rice

2 tablespoons olive oil

1 small onion

finely chopped

2 cloves garlic

minced

4 cups chicken or vegetable stock

kept warm

For the Avgolemono Mixture

2 large eggs

1/4 cup freshly squeezed lemon juice

Zest of 1 lemon

Salt and pepper to taste

For the Dill-Infused Olive Oil

1/4 cup olive oil

2 tablespoons fresh dill

chopped

Preparation

Preparing the Dill-Infused Olive Oil

Heat the olive oil

Heat the olive oil gently in a small saucepan.

Add the chopped dill

Add the chopped dill and let it infuse for 10 minutes on low heat.

Cool the oil

Remove from heat and let cool.

Making the Avgolemono Mixture

Whisk the eggs

Whisk the eggs in a bowl until frothy.

Zest the lemon before juicing for an easier process.

Incorporate lemon

Slowly add in the lemon juice and zest while whisking.

Season

Season with salt and pepper.

Ensure the stock is warm but not boiling to prevent curdling when mixed with the avgolemono.

Cooking Process

Sauté onion and garlic

Heat olive oil in a large pan over medium heat, add onion and garlic, and sauté until translucent.

Constant stirring helps release the starches from the rice, creating a creamy texture.

Cook the risotto

Add the Arborio rice, stir to coat with oil, then add one ladle of warm stock; stir until absorbed.

Use medium-low heat during risotto cooking for even absorption.

Incorporate avgolemono

Once the rice is al dente, remove from heat, and slowly stir in the avgolemono mixture.

Rest the risotto

Let the risotto rest for 2-3 minutes after mixing in the avgolemono.

Plating & Serving