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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.