Scallion Risotto

5.0(17)

by William Matthews

ItalianDinner, Lunch, Quick, Appetizer, Main Course, Side Dish

Servings

6 first-course servings

Total time

40 min

Calories / serving

443 kcal

Ingredients (8)

serves

Instructions (4 steps)

01In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
02Meanwhile, 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.
03Add 1/2 cup of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 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 1/2 cup.

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Rich recipe — supports nutrition-aware planning.