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.
This was a pleasing, savory side dish risotto, but I was actually disappointed that both the Vidalia spring onions and blue cheese flavors didn't come through very strongly, since their names in the title were what drew me to the recipe - I recommend increasing quantities of both! Yes, the 1/4 cup of salt is a typo; it should be 1/4 teaspoon, in which case it comes out just fine. Served with chicken and Sauvignon Blanc, which made for a nice dinner.