Lemony Greek Avgolemono Risotto with Dill-Infused Olive Oil
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.
Preparation
Get these tasks done before you start cooking.
Preparing the Dill-Infused Olive Oil
- 1
Heat the olive oil
Heat the olive oil gently in a small saucepan.
- 2
Add the chopped dill
Add the chopped dill and let it infuse for 10 minutes on low heat.
- 3
Cool the oil
Remove from heat and let cool.
Making the Avgolemono Mixture
- 1
Whisk the eggs
Whisk the eggs in a bowl until frothy.
Tip: Zest the lemon before juicing for an easier process.
- 2
Incorporate lemon
Slowly add in the lemon juice and zest while whisking.
- 3
Season
Season with salt and pepper.
Tip: Ensure the stock is warm but not boiling to prevent curdling when mixed with the avgolemono.
How to Make Lemony Greek Avgolemono Risotto with Dill-Infused Olive Oil
Total time: 1 h 47 min · Yields 4 servings
- 1
Sauté onion and garlic
Heat olive oil in a large pan over medium heat, add onion and garlic, and sauté until translucent.
- 2
Cook the risotto
Add the Arborio rice, stir to coat with oil, then add one ladle of warm stock; stir until absorbed.
- 3
Incorporate avgolemono
Once the rice is al dente, remove from heat, and slowly stir in the avgolemono mixture.
- 4
Rest the risotto
Let the risotto rest for 2-3 minutes after mixing in the avgolemono.
Chef's Tips
Further reading
Frequently asked questions
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.
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