Go Back

Green Risotto For St. Patrick's Day

Servings 2 servings


  • 4 scallions
  • 1 slice pepper bacon
  • 1/2 cup white onion finely chopped
  • 1 garlic clove thinly sliced
  • 1/2 cup arborio rice
  • 1/4 white wine
  • 1 cup peas canned or frozen
  • 1 tablespoon butter
  • 1/2 cup Parmesan cheese plus more for serving
  • Freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil plus more for drizzling


  1. Trim scallions and slice in thirds, then into strips. Drizzle olive oil in a Dutch oven and heat, adding scallions. Cook until crisped and golden. Remove scallions and drain on a paper towel. Season with salt.
  2. Add pepper bacon to the Dutch oven with more olive oil if needed. Cook over medium heat, stirring occasionally until fat cooks out.
  3. Mix onion into the bacon and cook until translucent. Then add garlic and cook for an additional minute.
  4. Stir in the rice and sauté for about 4-5 minutes. Add wine and continue cooking and stirring.
  5. When the wine has cooked out, ladle in one cup broth and simmer and stir until the broth is absorbed. Ladle in another cup of broth and continue cooking and stirring. The rice should be cooked through and most of the broth absorbed at this point in about 5-6 minutes.
  6. Add in the peas to warm them, along with butter and Parmesan. Season with salt and pepper.
  7. To serve, divide the risotto into bowls and top with additional Parmesan and scallions. Drizzle with olive oil and season with salt and pepper.