ARUGULA RISOTTO
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.
Provided by thespoonful
Categories Main Dish Recipes Rice Risotto Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Finely chop arugula and set aside.
- 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.
- 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.
- Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.
Nutrition Facts : Calories 653.8 calories, Carbohydrate 102.8 g, Cholesterol 19.7 mg, Fat 18.3 g, Fiber 3.6 g, Protein 12.1 g, SaturatedFat 5.9 g, Sodium 856.8 mg, Sugar 6.4 g
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Ashley Coles
ashley.c47@hotmail.comI'm not a big fan of risotto, but I decided to give this recipe a try. I'm glad I did because it was really good! The arugula flavor was not overpowering and the risotto was very creamy.
John Killgo
killgo48@yahoo.comThis was a great recipe! I made it for a dinner party and everyone loved it.
mum my
my.mum@gmail.comI love arugula and risotto, so I was excited to try this recipe. It did not disappoint! The risotto was creamy and flavorful, and the arugula added a nice peppery kick.
Lynnette Pascal Ugom
l-u@hotmail.comThis risotto was easy to make and very flavorful. I would definitely recommend it.
Izabella Cease
izabella_c@hotmail.comI'm not a huge fan of arugula, but I decided to try this recipe anyway. I'm glad I did because it was really good! The arugula flavor was not overpowering and the risotto was very creamy.
Usama Raja
u_r@hotmail.comThis was a great recipe! I used brown rice instead of white rice and it turned out really well. The arugula and lemon zest gave it a nice flavor.
Rashid alikhan
a-r86@yahoo.comI made this risotto last night and it was a hit! My family loved it and even my picky eater son ate two helpings. The arugula added a nice peppery flavor and the lemon zest brightened it up. I will definitely be making this again.
Samir Ahmed
samirahmed74@yahoo.comThis arugula risotto was absolutely delicious! The flavors were perfectly balanced and the texture was creamy and rich. I would definitely recommend this recipe to anyone looking for a flavorful and satisfying risotto.