Ingredients

  • 6 cups homemade chicken broth (or use 4 cups canned with 2 cups water)
  • 6 tablespoons unsalted butter
  • 1 ¼ cup chopped scallions (use the lower white and light green parts)
  • 1 ½ cups Arborio rice
  • ½ cup dry white wine
  • cup chopped scallions (use the green tops)
  • ½ cup grated Parmesan or grana cheese
  • White pepper to taste
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      407 calories; 16 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 42 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 18 grams protein; 39 milligrams cholesterol; 1703 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 first-course servings

Preparation

  1. In a large saucepan, bring the broth to a boil; lower the heat and keep at a scant simmer.
  2. Meanwhile, 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.
  3. Add 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.
  4. Remove the pan from the heat and stir in the remaining 2 tablespoons butter, the green scallion tops, cheese and white pepper.
  • Most risotto recipes call for the mixture to be cooked in a large saucepan, but in a large-enough saute pan the process is easier to monitor and marginally faster.

About 40 minutes

Dining and Cooking