Parmesan Risotto with Scallions

This simple risotto is satisfying and delicious. Serve it with roast chicken or grilled steak, or serve it as a main course with a salad.

Serves: 4Hands-on: 25 minutesTotal: 25 minutesDifficulty: Easy

Serves: 4


  • 6 cups chicken stock
  • 1 Tbsp. olive oil
  • 2 cloves garlic, minced
  • 1 cup Arborio rice
  • 1⁄2 cup dry white wine
  • 1 cup grated Parmesan cheese
  • 1 bunch scallions, white and green parts sliced
  • 1⁄2 tsp. ground black pepper


  • In a medium saucepan over medium-high heat, heat chicken stock. Reduce heat to low and keep stock warm.
  • In a Dutch oven over medium heat, heat oil. Stir in rice and sauté for 5 minutes. Add wine and stir until fully absorbed. Add 1 cup of stock, increase heat to medium-high, stir, and bring to a boil. Lower heat to medium-low and simmer uncovered, stirring often, until broth is absorbed. Add more broth, 1 cup at a time, simmering uncovered and stirring often, until all broth is absorbed. This process should take about 25 minutes from start to finish.
  • Off heat, stir in cheese and scallion.
  • Serve with ground black pepper.