Vidalia green onions have a rounded bulb and are sweeter than regular green onions, but you can substitute regular green onions or leeks.
4 cups fat-free low sodium chicken broth
1 1/2 cups thinly sliced vidalia green onions
1 tablespoon olive oil
1 1/2 cups chopped carrots
1 cup Arborio rice
1 teaspoon minced garilc
1 bay leaf
1/4 cup dry vermouth
1/4 teaspoon salt
1/4 teaspoon dried oregano
1/4 cup (1 ounce) crumbled blue cheese
1 teaspoon butter
1/2 teaspoon fresh lemon juice
1/8 tablespoon freshly ground black pepper
1/4 cup chopped fresh parsley
How to Make It
Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; sauté 5 minutes or until tender, stirring frequently. Add rice, garlic and bay leaf; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese and remaining ingredients. Serve with roast chicken, ham, or pork.