A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.

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Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Finely chop arugula and set aside.

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  • 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.

Cook's Note:

Chopped walnuts can be added in alongside the butter and Parmesan cheese, if desired.

Nutrition Facts

654 calories; protein 12.1g; carbohydrates 102.8g; fat 18.3g; cholesterol 19.7mg; sodium 856.8mg. Full Nutrition
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