How to Make Arugula Risotto - A Step-by-Step Guide

Arugula risotto is a delightful and elegant Italian dish that combines the delicate and peppery flavor of arugula with creamy and comforting risotto. This dish is perfect for any occasion, whether you're hosting a fancy dinner party or simply want to treat yourself to a restaurant-quality meal at home. The combination of the arugula with the creamy rice makes for a unique and flavorful dish that is sure to impress even the most discerning of palates.

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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

Information

  • Prep Time: 10 mins
  • Cook Time: 35 mins
  • Total Time: 45 mins
  • Servings: 4
  • Yield: 4 servings

  • 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

    654 cal.

    • Total Fat: 18g
    • Saturated Fat: 6g
    • Cholesterol: 20mg
    • Sodium: 857mg
    • Total Carbohydrate: 103g
    • Dietary Fiber: 4g
    • Total Sugars: 6g
    • Protein: 12g
    • Vitamin C: 6mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 172mg