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Risotto with Vidalia Green Onions and Blue Cheese

Yield

4 servings (serving size: 1 1/4 cups)

Vidalia green onions have a rounded bulb and are sweeter than regular green onions, but you can substitute regular green onions or leeks.

Ingredients

  • 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

Nutrition Information

  • calories 366
  • caloriesfromfat 22 %
  • fat 8.8 g
  • satfat 3.9 g
  • monofat 4.9 g
  • polyfat 0.5 g
  • protein 12.2 g
  • carbohydrate 52.6 g
  • fiber 3.2 g
  • cholesterol 14 mg
  • iron 0.9 mg
  • sodium 869 mg
  • calcium 181 mg

How to Make It

  1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.

  2. 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.