Best 2 Green Onion Risotto Recipes

Indulge in a culinary masterpiece with our Green Onion Risotto recipes, a harmonious blend of flavors and textures that will tantalize your taste buds. Embark on a culinary journey with our meticulously crafted recipes, ranging from the classic Green Onion Risotto to innovative variations like Asparagus and Green Onion Risotto, Shrimp and Green Onion Risotto, and Green Onion and Pancetta Risotto. Each recipe promises a unique taste experience, featuring high-quality ingredients and easy-to-follow instructions. Discover the art of preparing this delectable dish, whether you're a seasoned chef or a home cook seeking to impress your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

GREEN-ONION RISOTTO

Green-Onion Risotto image

Categories Onion Rice Side Sauté Parmesan Winter Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 8

Ingredients

4 cups (or more) low-salt chicken broth
2 tablespoons (1/4 stick) butter
1 bunch green onions, white parts finely chopped, green parts thinly sliced
1 cup arborio or medium-grain rice
1/2 cup dry white wine
1/4 cup freshly grated Parmesan cheese
2 tablespoons mascarpone cheese or whipping cream
1 teaspoon finely grated orange peel

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.

SAFFRON RISOTTO WITH SPRING ONION, SAFFRON AND GREEN GARLIC

Saffron Risotto With Spring Onion, Saffron and Green Garlic image

This is inspired by - but much lighter than - risotto Milanese, the mother of all risottos. If you've never made a risotto, start with this utterly simple classic. Green garlic resembles spring onions or leeks. The young bulbs have not yet set cloves. The flavor isn't at all sharp, but more like the flavor of leeks. Prepare as you would leeks.

Provided by Martha Rose Shulman

Categories dinner, weekday, main course

Time 45m

Yield Serves four to six

Number Of Ingredients 10

Ingredients

About 7 cups chicken stock or vegetable stock
2 tablespoons extra virgin olive oil
1/2 cup finely chopped spring onion or leek
2/3 cup finely chopped green garlic (about 2 bulbs)
Salt, preferably kosher salt, to taste
1 1/2 cups arborio or carnaroli rice
Generous pinch of saffron threads
1/2 cup dry white wine, such as pinot grigio or sauvignon blanc
Freshly ground pepper
1/2 cup freshly grated Parmesan

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.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 2 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 906 milligrams, Sugar 5 grams

Tips for Making Green Onion Risotto:

Use high-quality ingredients. This means using fresh, flavorful green onions, a good quality Arborio rice, and a flavorful broth.
Toast the rice before adding the liquid. This helps to develop the rice's flavor and prevents it from becoming gummy.
Add the liquid gradually. This allows the rice to absorb the liquid evenly and prevents it from becoming too soupy.
Stir the risotto frequently. This helps to prevent the rice from sticking to the bottom of the pot and ensures that it cooks evenly.
Cook the risotto until it is al dente. This means that the rice should be cooked through but still have a slight bite to it.
Season the risotto to taste. This may include adding salt, pepper, and/or grated Parmesan cheese.
Garnish the risotto with fresh herbs. This adds a pop of color and flavor to the dish.

Conclusion:

Green onion risotto is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up fresh green onions and is a perfect dish for a spring or summer meal. With its creamy texture and flavorful ingredients, green onion risotto is sure to please everyone at the table.