Arugula Risotto


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.

Prep Time:
10 mins
Cook Time:
35 mins
Total Time:
45 mins
4 servings


  • 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


  1. Finely chop arugula and set aside.

  2. 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.

  3. 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.

  4. 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 (per serving)

654 Calories
18g Fat
103g Carbs
12g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 654
% Daily Value *
Total Fat 18g 23%
Saturated Fat 6g 30%
Cholesterol 20mg 7%
Sodium 857mg 37%
Total Carbohydrate 103g 37%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 12g
Vitamin C 6mg 30%
Calcium 143mg 11%
Iron 2mg 12%
Potassium 172mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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