Name: Arugula Risotto
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Loosely packed arugula, or more to taste - 6 cups; Olive oil - 3 tablespoons; Arborio rice - 2 cups; Finely chopped yellow onion - ½ cup; White wine - ½ cup; Vegetable broth - 6 cups; Grated Parmesan cheese - ¼ cup; Butter - 2 tablespoons; Salt and freshly ground black pepper to taste - 1 pinch

Ingredients for - Arugula Risotto

1. Loosely packed arugula, or more to taste 6 cups

2. Olive oil 3 tablespoons

3. Arborio rice 2 cups

4. Finely chopped yellow onion ½ cup

5. White wine ½ cup

6. Vegetable broth 6 cups

7. Grated Parmesan cheese ¼ cup

8. Butter 2 tablespoons

9. Salt and freshly ground black pepper to taste 1 pinch

How to cook deliciously - Arugula Risotto

1 . Stage

Finely chop arugula and set aside.

2 . Stage

Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.

3 . Stage

Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.

4 . Stage

Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.