CookPal AI
Arugula Risotto

Arugula Risotto

Cost $12, save $8

Source: Recommended by CookPal

  • 35 Min
  • 4 Servings
  • $12

INGREDIENTS

  • Vegetables

    • 6 cups loosely packed arugula, or more to taste
    • 🧅 ½ cup finely chopped yellow onion

  • Carbohydrates

    • 2 cups Arborio rice

  • Liquids

    • ½ cup white wine
    • 6 cups vegetable broth

  • Fats

    • 3 tablespoons olive oil
    • 🧈 2 tablespoons butter

  • Dairy

    • 🧀 ¼ cup grated Parmesan cheese

  • Seasonings

    • 🧂 1 pinch salt
    • 1 pinch freshly ground black pepper to taste

STEPS

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.

3

Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.

4

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.

5

Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

NUTRIENTS

Per 1 serving

🔥

654

Calories

  • 12
    Protein
  • 103
    Carbs
  • 18
    Fats

💡 Use high-quality Arborio rice for the best risotto texture.Feel free to replace white wine with extra broth if you prefer a non-alcoholic version.Grate Parmesan cheese fresh for a richer flavor.Serve immediately for the best creamy texture.