Arugula and Parmesan Risotto

Ingredients

Salt and Pepper

to taste

Arugula

2 cups, chopped

Parmesan Cheese

1 cup, grated, plus extra for garnish

White Wine

1/2 cup

Garlic

2 cloves, minced

Onion

1 medium, finely chopped

Olive Oil

2 tablespoons

Chicken or Vegetable Broth

6 cups

Arborio Rice

1 1/2 cups

Instructions

1. Start by warming the chicken or vegetable broth in a large saucepan over medium heat. Keep it warm for later use.
2. In a separate large pot, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until the onion becomes translucent. This should take about 5 minutes.
3. Add the Arborio rice to the pot, stirring it into the oil, onion, and garlic mixture until fully coated.
4. Pour in the white wine and continuously stir until the rice absorbs it completely.
5. Start adding the warm broth to the rice, one ladle at a time. Make sure to stir constantly and allow each ladle of broth to be fully absorbed before adding the next.
6. Continue this process until the rice is al dente - tender but still firm to the bite.
7. Stir in the grated Parmesan cheese and chopped arugula, and watch as they blend into the risotto, with the cheese melting and the arugula wilting.
8. Finally, season the risotto with salt and pepper according to your preference.
9. Remove the pot from the heat and let the risotto rest for a few minutes before serving. This allows the flavors to fully meld together.
10. Serve your Arugula and Parmesan risotto hot, garnishing each serving with additional grated Parmesan cheese if desired. Enjoy this creamy, flavorful dish that's reminiscent of rustic Italian cooking!