Risotto With Blue Cheese Figs And Arugula
From lillyann 16 years ago
- 120 minutes to make
- Serves 6
Risotto is THE ultimate comfort food, it's like being hugged by your dinner. Creamy , bold, and zesty-- this risotto can be served nicely with a crisp dry white wine - such a dry Riesling or an un-wooded chardonnay.
Ingredients
- 1 1/2 cups arborio rice shopping list
- 1 cup frozen chopped onion (Ore-Ida*) shopping list
- 3 tablespoons extra-virgin olive oil shopping list
- 2 1/2 cups chicken broth with roasted garlic (Swanson*) shopping list
- 1/2 cup Chardonnay or other white wine shopping list
- 4 ounces prewashed baby arugula shopping list
- 1 cup chopped dried figs shopping list
- 1 cup blue cheese crumbles ( 1 and 1/2 if topping with blue cheese) shopping list
- 1/4 cup heavy cream (optional) shopping list
- salt and ground pepper shopping list
How to make it
- In a 4 1/2 to 5-quart slow cooker, stir together rice, onion, and olive oil until thoroughly combined, making sure rice is well coated. Add chicken broth and wine.
- Cover and cook on HIGH heat setting for 2 hours. Stir in arugula until wilted.
- Fold in figs and 3/4 cup blue cheese. Add cream, if needed, to make desired consistency. Season with salt and pepper.
- Serve with additional blue cheese (optional)
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The Rating
Reviewed by 6 people-
sounds so good except I'd use fresh shallots, not frozen onions!
luisascatering
in Burlingame loved it
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