Green Onion Risotto Recipes

MUSHROOM AND GREEN ONION RISOTTO FLAVORED WITH THYME AND OREGANO

Steps:

• Chop green onions and garlic.Slice the mushrooms.Remove thyme leaves from sprigs.Heat the olive oil in a saucepan over medium-high heat.Add the green onions, garlic and mushrooms and brown for 2 minutes.Add the rice, coat well and cook 1 minute longer.Deglaze with white wine and stir well.When the wine is almost all absorbed, add vegetable broth, thyme leaves and oregano.Reduce to medium-low heat and cook, stirring constantly for 20 minutes until rice is cooked and creamy.Add spinach and stir well.Remove from heat and add Parmesan.Season with salt and pepper.Mix and serve immediately with lemon zest on top.Source: Missfresh.com

GREEN RISOTTO

Steps:

• Bring water and stock to a boil, then reduce heat to low to keep warm.
• In a large skillet, heat oil and butter over medium to medium high heat. Add onions and saute 3 minutes. Add arborio rice and saute, 2 or 3 minutes more. Add wine or sherry and allow liquid to absorb, 1 minute. Add 1/2 the stock or broth and reduce heat slightly. Simmer, stirring frequently until liquid is absorbed, then add more liquid, a few ladles at a time. When liquid cooks out, ladle in a bit more.
• When risotto has cooked almost to al dente, about 18 minutes, fold in spinach, basil and parsley. Season risotto with nutmeg, salt and pepper and stir in any remaining broth. Risotto will cook 22 minutes, total. Stir in cheese and serve immediately.

GREEN-ONION RISOTTO

Steps:

• Bring broth to simmer in medium saucepan over medium heat. Reduce heat to low and keep warm.
• Melt butter in large saucepan over medium heat. Add chopped green onions and cook until soft, stirring often, about 6 minutes. Stir in rice. Add wine; cook until almost all liquid is absorbed, stirring frequently, about 2 minutes. Add 4 cups broth, 1 cup at a time, cooking until almost all broth is absorbed before adding more, stirring frequently, until rice is tender but still firm, about 20 minutes. Stir in sliced green onions, Parmesan, mascarpone, and orange peel. Add more broth by 1/4 cupfuls as needed if dry. Season with salt and pepper.

VERY EASY RISOTTO

Steps:

• Melt butter in a large skillet over medium-high heat. Cook green onions in butter briefly, then add the rice. Cook and stir for a few minutes to toast rice. Stir in water, and season with chicken bouillon and pepper. Bring to a boil, then reduce heat to medium-low. Cover, and simmer for 20 minutes.
• Remove from heat, cover, and let stand for 5 minutes. Stir in the Parmesan cheese.

RISOTTO WITH SWISS CHARD

Steps:

• In a medium pot, heat the stock until it simmers, and keep it hot.
• Heat the oil in a heavy nonstick pot, add the onion, and saute over medium-high heat until the onion softens.
• Stir in the rice, and mix well. Stir in the wine. Cook until the wine has almost evaporated.
• Add 1 cup of the hot stock to the rice. Reduce the heat to medium-low, and cook the rice until most of the liquid has evaporated, stirring often.
• Add more stock, a cup at a time, until the rice is almost tender.
• Stir in the Swiss chard, fennel seeds and 1 more cup of the stock. Continue cooking and stirring until the chard is completely wilted and the rice is tender but firm. Stir in the cheese, and serve.

RISOTTO WITH GREEN BEANS

Steps:

• To make the pesto, turn on a food processor fitted with the steel blade and drop in the garlic. When it is chopped and adhering to the sides of the bowl, stop the machine and scrape down the sides with a spatula. Add the basil, pumpkin seeds or pine nuts, salt, pepper and olive oil. Process until smooth and creamy. Add the Parmesan, and pulse until well combined. You can also use a mortar and pestle: Add the basil leaves gradually, and mash with the pestle. Add the pumpkin seeds or pine nuts, garlic, salt and pepper. Mash to a paste with the basil. Work in the olive oil and the Parmesan.
• To make the risotto, bring the stock to a boil in a saucepan, and add the green beans. Boil for five minutes, remove the green beans with a skimmer, and refresh with cold water. Turn down the heat under the stock, and keep at a simmer. Make sure that it is well seasoned.
• Heat the oil over medium heat in a large, heavy nonstick skillet or a wide, heavy saucepan. Add the onion. Cook, stirring, until it begins to soften, about three minutes. Add the rice. Cook, stirring, for a couple of minutes until the grains separate and begin to crackle.
• Add the wine. Cook, stirring, until there is no more visible in the pan. Stir in enough of the simmering stock to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add more stock. Continue to cook in this fashion - stirring often and adding more stock when the rice is almost dry - until the rice is tender, about 20 to 25 minutes. Taste and add salt if necessary.
• Add the green beans and another ladleful or two of stock to the rice. Stir in the pesto, taste and adjust seasonings with salt and pepper. Remove from the heat, stir a couple of times, and serve. The risotto should be creamy.

RISOTTO WITH PEAS AND GREEN ONIONS

Steps:

• Melt butter in heavy large saucepan over medium heat.
• Add green onions and thyme and saute until onions wilt, about 1 minute.
• Add rice and stir to coat.
• Add 2 1/2 cups broth and bring to boil.
• Reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
• Mix in peas.
• Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cup if risotto is dry and stirring often, about 5 minutes.
• Mix in 1/3 cup cheese; season with salt and pepper.
• Serve risotto, passing remaining cheese separately.

SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC

Steps:

• Put the stock or broth into a saucepan, and bring it to a simmer over low heat with a ladle nearby. Make sure that the broth is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy nonstick skillet or saucepan. Add the spring onion, green garlic and 1/2 teaspoon salt, and cook gently until it is just tender, about three minutes. Do not brown.
• Add the rice, and stir just until the grains separate and begin to crackle. Rub the saffron between your thumb and fingers, and stir into the rice. Add the wine, stirring until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls (about 1/2 cup) at a time. The stock should just cover the rice and should be bubbling, not too slowly nor too quickly. Cook, stirring often, until the stock is just about absorbed. Add another ladleful or two of the stock. Continue to cook in this fashion, adding more stock when the rice is almost dry and stirring. When the rice is just tender all the way through but still chewy, in 20 to 25 minutes, it is done. Taste, and adjust seasoning.
• Add another ladleful of stock to the rice. Stir in the Parmesan, and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than lumping into a mound.

CELERY RISOTTO WITH DANDELION GREENS OR KALE

Steps:

• Put your stock or broth into a saucepan and bring it to a simmer over low heat, with a ladle nearby. Make sure that it is well seasoned.
• Heat the olive oil over medium heat in a wide, heavy skillet or saucepan. Add the onion, celery and a pinch of salt, and cook gently until just about tender, 3 to 5 minutes. Do not brown.
• Stir in the rice and the garlic and stir for a few minutes, just until the grains separate and begin to crackle. Add the wine and stir until it has been absorbed. Begin adding the simmering stock, a couple of ladlefuls at a time. The stock should just cover the rice and should be bubbling, not too slowly but not too quickly. Cook, stirring often, until it is just about absorbed. Add another ladleful or two of the stock and continue to cook in this fashion, adding more stock and stirring when the rice is almost dry. You do not have to stir constantly, but stir often. After 10 to 15 minutes stir in the dandelion greens and kale with the next addition of stock. When the rice is just tender all the way through but still chewy, usually about 25 minutes after you begin cooking, it is done. Taste now and adjust seasoning.
• Add the parsley and chives, and another ladleful of stock to the rice. Stir in the Parmesan and remove from the heat. The mixture should be creamy. Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.

RISOTTO WITH PEAS AND GREEN ONIONS

Steps:

• Melt butter in heavy large saucepan over medium heat. Add green onions and thyme and sauté until onions wilt, about 1 minute. Add rice and stir to coat. Add 2 1/2 cups broth and bring to boil. Reduce heat to medium-low and simmer 15 minutes, stirring occasionally. Mix in peas. Simmer until rice is tender and mixture is creamy, adding more broth by 1/4 cupfuls if risotto is dry and stirring often, about 5 minutes. Mix in 1/3 cup cheese; season with salt and pepper. Serve risotto, passing remaining cheese separately.