a delectable application for arugula other than in salads or pastas. This one-pot risotto recipe is especially delicious in the early spring or late fall when arugula is in season.
| Prep Time: | 10 mins |
| Cook Time: | 35 mins |
| Total Time: | 45 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 cups loosely packed arugula, or more to taste
- 3 tablespoons olive oil
- 2 cups Arborio rice
- ½ cup finely chopped yellow onion
- ½ cup white wine
- 6 cups vegetable broth
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter
- 1 pinch salt and freshly ground black pepper to taste
Instructions
- 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.
- Chopped walnuts can be added in alongside the butter and Parmesan cheese, if desired.
Nutrition Facts
| Calories | 654 kcal |
| Carbohydrate | 103 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 12 g |
| Saturated Fat | 6 g |
| Sodium | 857 mg |
| Sugars | 6 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
This was pretty tasty. Would make again.
This is very easy and delicious! The only change to the recipe I would suggest is cooking onions first, and then adding rice.