Roasted Spring Onion Risotto Recipe
Creamy risotto infused with the sweet flavor of roasted spring onions, finished with a hint of parmesan for a delightful dish.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Spring Onions
Preheat your oven to 400°F (200°C). Trim the roots and tops of the spring onions and place them on a baking sheet. Drizzle with 1 tablespoon of olive oil, sprinkle with salt and pepper, and roast in the oven for about 15-20 minutes until tender and slightly caramelized.
- 2
Prepare the Broth
In a saucepan, bring the vegetable broth to a simmer. Keep it warm on low heat as you prepare the risotto.
- 3
Start Cooking the Risotto
In a large skillet, heat the remaining tablespoon of olive oil and the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Add the Arborio rice, stirring to coat the grains with the oil and butter.
- 4
Add the Wine
Pour in the dry white wine and stir continuously until the liquid is absorbed by the rice.
- 5
Incorporate the Broth
Begin adding the warm vegetable broth to the rice one ladle at a time. Stir frequently and wait for the liquid to be mostly absorbed before adding the next ladle. Continue this process for about 18-20 minutes until the rice is al dente and creamy.
- 6
Finish the Risotto
Once the rice is cooked, remove the skillet from heat and stir in the grated Parmesan cheese. Adjust seasoning with salt and pepper to taste. Gently fold in the roasted spring onions and chopped parsley.
- 7
Serve
Spoon the risotto onto plates, garnishing with additional Parmesan cheese and parsley if desired. Serve warm.
