Risotto with Arugula and Toasted Garlic |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the last cup of broth. Ingredients:
3 1/2 cups low-salt chicken broth |
1 tablespoon olive oil |
3 garlic cloves, thinly sliced |
1 1/2 cups uncooked arborio rice or other short-grain rice |
1/2 cup chopped onion |
1/2 cup dry white wine |
1/4 teaspoon salt |
1/4 teaspoon pepper |
4 cups trimmed arugula |
Directions:
1. Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.
2. Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.
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