Scallion Risotto
- Total Time
- About 40 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6cups homemade chicken broth (or use 4 cups canned with 2 cups water)
- 6tablespoons unsalted butter
- 1¼cup chopped scallions (use the lower white and light green parts)
- 1½cups Arborio rice
- ½cup dry white wine
- ⅓cup chopped scallions (use the green tops)
- ½cup grated Parmesan or grana cheese
- White pepper to taste
Nutritional analysis per serving (6 servings)
443 calories; 18 grams fat; 10 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 52 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 14 grams protein; 521 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
- Step 2
Meanwhile, in a large saute pan (see note) heat 4 tablespoons of the butter and cook the white parts of the scallions, stirring until they're soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3 to 4 minutes.
- Step 3
Add ½ cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the ½ cup and repeating as above until the rice is creamy and al dente The rice may not absorb all the broth, so it's best to taste the mixture before adding the last ½ cup.
- Step 4
Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.
- Most risotto recipes call for the mixture to be cooked in a large saucepan, but in a large-enough saute pan the process is easier to monitor and marginally faster.
Private Notes
Comments
This was fantastic. It was very flavorful and took about 40 minutes to fully cook. I used purple scallions and veggie broth instead of chicken broth and it didn't need any additional seasonings other than what the recipe called for. Definitely making this again.
You wouldn’t think this would be tasty, but it was! I added some chopped marinated baby artichokes at the end to boost the flavor profile further. Yum!