Name: Arugula Risotto
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 1
Ingredients: 6 cups loosely packed arugula, or more to taste; 3 tablespoons olive oil; 2 cups Arborio rice; 0.5 cup finely chopped yellow onion; 0.5 cup white wine; 6 cups vegetable broth; 0.25 cup grated Parmesan cheese; 2 tablespoons butter; 1 pinch salt and freshly ground black pepper to taste

Arugula Risotto

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Prep Time:
10 minutes

Cook Time:
35 minutes

Total Time:
45 minutes

One-pot arugula risotto: Simple, delicious vegetarian dish.

Ingredients:

6 cups loosely packed arugula, or more to taste
2 cups Arborio rice
0.5 cup finely chopped yellow onion
0.5 cup white wine
6 cups vegetable broth
0.25 cup grated Parmesan cheese
2 tablespoons butter
1 pinch salt and freshly ground black pepper to taste

Instructions:

Chop arugula finely and keep to the side.
In a large saucepan over medium heat, sizzle rice in oil until lightly toasted, for about 1 minute. Sauté onion until softened, around 5 minutes. Pour in wine and stir until mostly absorbed, for 5 to 7 minutes.
Gradually introduce the vegetable broth, 1 cup at a time, stirring frequently. Toss in the arugula when adding the 5th cup of broth, then pour in the rest of the broth while stirring continuously until the rice is al dente, about 20 to 25 minutes.
Take the pot off the heat and fold in Parmesan cheese and butter. Season with salt and pepper to your liking.

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