Four Allium Risotto

If you've ever received garlic scapes in your CSA share, or bought any at the farmer's market, you know that they can be made into a lovely pesto. A risotto is a delicious way to use your pesto, but I thought it would be even more fun to use some of the other members of the same genus, Allium.

Four Allium Risotto:
1 small-medium sweet onion, about 1 cup, medium chop
2 shallots, diced
3 tbsp. butter
1 1/2 c. Arborio rice
4-5 cups chicken stock
1/3 c garlic scape pesto*
1 12 oz. can diced tomatoes
1 cup grated Parmesan
1/4 c. heavy cream
1 tablespoon chives, chopped fine
salt
pepper
crushed red pepper

In a large skillet over medium high heat, melt butter, add onions and shallot, cook until browning begins. Add rice and cook until translucent. Adding 1 cup stock at a time, reduce to a simmer and stir constantly, until rice is nearly cooked, add tomatoes and scape pesto. The rice will be somewhat translucent with a milky white part in the middle, but not crunchy, when properly cooked. Add Parmesan and season. Stir in heavy cream, allow to cook on low 5-10 minutes. Adjust seasonings if needed and add chives.

*Recipe coming soon, I promise!