Scallion and Herb Risotto
Servings: 4
Total Time: 45 minutes
Ingredients
8 cups water
2 TBSP unsalted butter
1 bunch scallions (green onion), thinly sliced
2 cups Arborio rice
2 TBSP lemon juice
1/4 cup chopped fresh herbs (basil, oregano, parsley, and chives)
1/2 cup fresh grated Parmesan
salt & pepper
Directions
1. Heat the water in a saucepan and keep warm over low heat.
2. In a separate large saucepan melt the butter over medium heat, add the scallion and 1/2 tsp salt, cook while stirring about 2 minutes.
3. Add the rice to the pan with the scallion, stir while cooking, about 2 more minutes.
4. Add 1 cup of the warm water and stir constantly until most of the water is absorbed. When most of the water is absorbed add more water, about a ladle full, until that water is mostly absorbed. Continue this process until all the water is used, 25 to 30 minutes, stirring constantly during the entire cooking time. Rice should have a creamy texture.
5. Take the rice off the heat and stir in the lemon juice and fresh herbs. Add salt and pepper to taste and sprinkle with the Parmesan cheese.
2. In a separate large saucepan melt the butter over medium heat, add the scallion and 1/2 tsp salt, cook while stirring about 2 minutes.
3. Add the rice to the pan with the scallion, stir while cooking, about 2 more minutes.
4. Add 1 cup of the warm water and stir constantly until most of the water is absorbed. When most of the water is absorbed add more water, about a ladle full, until that water is mostly absorbed. Continue this process until all the water is used, 25 to 30 minutes, stirring constantly during the entire cooking time. Rice should have a creamy texture.
5. Take the rice off the heat and stir in the lemon juice and fresh herbs. Add salt and pepper to taste and sprinkle with the Parmesan cheese.
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