Spring onion risotto
difficulty
ingredients
- 3 Jolife spring onions
- 160 g rice
- 1 tablespoons extra-virgin olive oil
- 1 glass white wine
- 3 tablespoons full-cream yogurt
- 20 g Parmigiano Reggiano
- Vegetable stock
- Salt and pepper
preparation
Slice the spring onions in half and sauté in a frying pan with the oil for 3 minutes, stirring with a wooden spoon. Add the rice and stir to coat for a few minutes. Pour the white wine, let evaporate and add a small ladleful of vegetable stock. Cook the rice adding the stock little by little. Once the rice is cooked, adjust the seasoning with salt and pepper, add the parmesan cheese and yogurt and let rest for 3 minutes. Transfer to the serving dishes and serve.