Garlic & Green Onion Risotto

Garlic & Green Onion Risotto

Ingredients:

• 1 1/2 cups Orzo

• 4 garlic cloves, chopped

• 4 green onions

• 6 - 7 cups vegetable stock

• 2 tbsp grated Parmesan Reggiano

• 1 tbsp olive oil/butter

• 1 tbsp fresh squeezed lemon juice

• salt & pepper to taste

1. Thinly slice whites of 4 green onions. Chop green parts of two green onions.

2. Heat oil in medium sized pot. Sauté whites of green onion for two minutes. Add garlic and sauté for one minute.

3. Add orzo to onion mixture and cook for 2 minutes, stirring constantly.

4. Pour stock, 1 cup at a time, stirring constantly until most of the liquid is absorbed before adding another cupful. Repeat this process until orzo is almost cooked (about 15 to 18 minutes).

5. Add the chopped green onions (leave some for garnish) and lemon juice. Cook for 3-5 minutes more.

6. Remove from heat, stir in cheese, salt and pepper to taste.

7. Serve with Creamy Chicken and Vegetables.*

Serves 4.

Creamy Chicken & Vegetables served over Garlic & Green Onion Risotto

Notes&Tips:

• The constant attention to this Risotto is what makes it so creamy.

• Using green onions in this dish, gives it a mild onion taste that is not overpowering. So if you're against the strong taste of onions, the onions in this dish won't be a problem.

• Keep the stock warm as you're adding it while the orzo is being cooked. Adding it cold means you're reducing the temperature every time you pour it over the orzo.

• If you don't have orzo in your pantry, use rice instead.