Spring Onion Risotto

Sweet spring onions and garlic are real treat in this creamy risotto.  I even make this dish in winter months with the sweetest onions I can find in the market.  If you have home-made chicken stock (or vegetable stock), it tastes best.  Be patient when making risotto because it takes time to get it just right, and it’s worth it!

Main Photo.JPG

6 tbsp. butter, divided
1/2 cup chopped spring onions
1 tbsp. chopped garlic
1 1/2 cups Arborio rice
1/2 cup white wine
4-5 cups hot chicken stock
Kosher salt
freshly ground pepper
1/2 cup Parmesan Cheese
chopped fresh chives (for garnish)


Heat half of the butter (3 tbsp.) in a medium saucepan over medium heat.  Stir in onions and garlic and cook, stirring occasionally for 3-4 minutes.  Stir in rice and cook until all grains are covered with butter.  Add wine and bring to simmer.  Let reduce about 5 minutes or less.

Slowly add 1 1/2 cups of hot stock, stirring frequently over medium heat until most of the stock is absorbed, about 7 minutes.  Add another 1 1/2 cups of stock and stir, cooking until most of the liquid is absorbed, about 7 minutes.  Pour in the last cup of stock and repeat the process.  The rice should be al dente (offers slight resistance when chewed).  Salt and pepper to taste.  Stir in Parmesan cheese and chives.  Serve immediately.

MainsEvan Wei-Haas