Risotto With Vidalia Green Onions And Blue Cheese

• 4 cups fat-free low sodium chicken broth
• 1 1/2 cups thinly sliced vidalia green onions
• 1 tablespoon olive oil
• 1 1/2 cups chopped carrots
• 1 cup Arborio rice
• 1 teaspoon minced garilc
• 1 bay leaf
• 1/4 cup dry vermouth
• 1/4 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 cup (1 ounce) crumbled blue cheese
• 1 teaspoon butter
• 1/2 teaspoon fresh lemon juice
• 1/8 tablespoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

1. Bring broth to a simmer in a medium saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and carrot; saute 5 minutes or until tender, stirring frequently. Add rice, garlic and bay leaf; cook 3 minutes, stirring constantly. Stir in 1 cup broth; cook 5 minutes or until the liquid is nearly absorbed, stirring frequently. Stir in 1/2 cup broth, vermouth, salt, and oregano. Add remaining broth, 1/2 cup at a time, stirring frequently until each portion of broth is absorbed before adding the next (about 25 minutes). Stir in cheese and remaining ingredients. Serve with roast chicken, ham, or pork.

chicken broth, vidalia green onions, olive oil, carrots, arborio rice, garilc, bay leaf, salt, oregano, blue cheese, butter, lemon juice, freshly ground black pepper, parsley

Taken from www.myrecipes.com/recipe/risotto-with-vidalia-green-onions-blue-cheese (may not work)