Arugula Risotto
From TheSpoonful 11 years agoIngredients
- 6-8 cups arugula, loosely packed shopping list
- 2 cups arborio rice shopping list
- 3 Tbsp. olive oil shopping list
- ½ yellow onion, finely chopped shopping list
- ½ cup white wine shopping list
- 6-8 cups vegetable stock shopping list
- 2 Tbsp. butter shopping list
- ¼ cup parmesan, grated shopping list
How to make it
- Finely chop the arugula and set aside.
- In a large saucepan, heat the olive oil over medium heat. Sautee the rice for one minute or until the rice begins to look toasted.
- Add the onion and cook for an additional minute.
- Add the wine and stir frequently until most of the liquid is absorbed.
- Add the vegetable stock 1 cup at a time, stirring almost constantly.
- With the 5th cup of vegetable stock, add the chopped arugula. Continue to add an additional cup, stirring almost constantly until the rice is cooked through.
- When the rice is done, remove from the heat and stir in butter and parmesan.
- Add salt and pepper to taste.
People Who Like This Dish 3
- clbacon Birmingham, AL
- kristopher San Francisco, CA
- TheSpoonful Nowhere, Us
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 2
-
All Comments
-
Your Comments