Lemon Scallion Risotto

I feel that I am a person who could be easily addicted to things. Maybe addicted is the wrong word to use. But once I get my mind set on something I want or like, I kind of become obsessed and then nag people to death until I see the end result. Case in point: puppies. I’m pretty sure there are two dogs that are a member of my family today mainly because I nagged until people were just sick of hearing me talk and gave in.

I sort of feel like this about risotto. Until a few months ago, I didn’t know what I was missing. Now, I can’t stop eating it. I dedicated a Pinterest board to it and then pinned every risotto I could find, even the ones that had ingredients I know I don’t like. I nagged my family to death to try it. They hate it. I slip it on the menu frequently anyway in hopes that they will just change their mind because it is delicious and at some point they will see the err of their ways…

See, there goes the nagging and addiction/obsession. I’m obsessed with risotto. At least for the time being. This one here is pretty darned good for a last minute, throw together idea. I love the lemon flavors, since lemon always seems to brighten up any dish it is in. And the scallions give a really great texture set against the creamy and smooth risotto. I’m kind of obsessed with it. But you already knew that…

Lemon Scallion Risotto
Recipe type: dinner
Prep time: 
Cook time: 
Total time: 

Serves: 2
 

Ingredients
  • 3½ cups chicken broth
  • ½ cup white wine
  • 3 Tbsp. butter
  • 1 cup finely chopped onion
  • 2 garlic cloves, mined
  • 1 cup arborio rice
  • Juice of 1 lemon
  • 2 Tbsp. lemon zest
  • 1 scallion, chopped

Instructions
  1. In a saucepan over medium high, bring broth to a simmer. Melt the butter in a saucepan over medium heat. Add onion and sauté until translucent, about 8 minutes.
  2. Add in garlic and cook for 30 seconds until fragrant. Add rice to the mixture and cook for two minutes until just toasted.
  3. Add in the wine and stir until absorbed, about 1 minute. Add ¾ cup of broth, simmer over medium-low until all the liquid is absorbed.
  4. Repeat this process until you have no more remaining broth. Add in lemon juice and zest. Cook for approximately 5 more minutes until the risotto is creamy.
  5. Add in scallions and stir gently just to incorporate.

 

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