Teresa's Recipes
Arugula and Parmesan Risotto
Indulge in our exquisite Arugula and Parmesan Risotto, a hearty Italian classic that perfectly balances the peppery notes of fresh arugula with the nutty, creamy undertones of Parmesan cheese. Originating from Northern Italy, risotto is a renowned comfort food, and our version elevates the traditional recipe with the addition of arugula, imparting a vibrant color and a unique, aromatic twist.
Ingredients
- to taste Salt and Pepper
- 2 cups, chopped Arugula
- 1 cup, grated, plus extra for garnish Parmesan Cheese
- 1/2 cup White Wine
- 2 cloves, minced Garlic
- 1 medium, finely chopped Onion
- 2 tablespoons Olive Oil
- 6 cups Chicken or Vegetable Broth
- 1 1/2 cups Arborio Rice
Dietary Notes
- Servings: 6
- Dish Type: Main Course
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Calories: 370
- Fat: 10g
- Carbs: 55g
- Protein: 12g
- Sodium: 500mg
- Sugar: 2g
Instructions
- Start by warming the chicken or vegetable broth in a large saucepan over medium heat. Keep it warm for later use.
- 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.
- Add the Arborio rice to the pot, stirring it into the oil, onion, and garlic mixture until fully coated.
- Pour in the white wine and continuously stir until the rice absorbs it completely.
- 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.
- Continue this process until the rice is al dente - tender but still firm to the bite.
- 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.
- Finally, season the risotto with salt and pepper according to your preference.
- 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.
- 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!
Tips
- For a vegetarian version, use vegetable broth instead of chicken broth.
- For a more decadent risotto, add a knob of butter before serving.
- You can also experiment with different cheeses like blue cheese or gorgonzola for a unique twist.