Tonight's Dinner: Risotto with Green Onions and Lemon

The scallions looked great today at Bette and Dale's, so I picked up a bunch. Then I had to figure out how to make dinner from a bunch of scallions. When I got them home, I chopped them, sauteed them, and built a risotto right on top of them. Then I stirred in some lemon zest and topped each portion with a scallion flower. Pretty, and tasty, too.

Risotto with Green Onions and Lemon
Serves 4 to 6

4 cups low-sodium canned chicken broth
3 cups water
1 tablespoon olive oil
2 tablespoons unsalted butter
1 bunch scallions, white and light green parts only, chopped, 4 to 6 scallion blossoms reserved
1 1/2 cups arborio rice
3/4 cup dry white wine
1 cup freshly grated Parmesan cheese

 Zest of one lemon
Salt

1. Warm the broth and water in a medium saucepan. Keep warm over low heat. Place the olive oil and 1 tablespoon of butter in a large saucepan. Add the scallions and cook until softened, 3 to 5 minutes. Stir in the rice and cook, stirring, for another minute. Add the wine and cook, stirring, until most of the liquid has been absorbed.
2. Add 1/2 cup of the warm broth mixture and cook, stirring frequently, until the rice absorbs the liquid. Continue adding warm liquid in 1-cup increments, always stirring, until the rice is al dente. If you run out of liquid, heat up some water and continue to add it to the pot until the rice is done.
3. Remove the pot from the heat and stir in the remaining tablespoon butter, cheese, and lemon zest. Season with salt. Divide among bowls, top each one with a scallion blossom, and serve.