Risotto with Vidalia Green Onions and Blue Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Vidalia green onions have a rounded bulb and are sweeter than regular green onions, but you can substitute regular green onions or leeks. Ingredients:
4 cups fat-free low sodium chicken broth |
1 1/2 cups thinly sliced vidalia green onions |
1 tablespoon olive oil |
1 1/2 cups chopped carrots |
1 cup arborio rice |
1 teaspoon minced garilc |
1 bay leaf |
1/4 cup dry vermouth |
1/4 cup salt |
1/4 teaspoon dried oregano |
1/4 cup (1 ounce) crumbled blue cheese |
1 teaspoon butter |
1/2 teaspoon fresh lemon juice |
1/8 tablespoon freshly ground black pepper |
1/4 cup chopped fresh parsley |
Directions:
1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice, garlic and bay leaf; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese and remaining ingredients. Serve with roast chicken, ham, or pork.
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