Risotto With Blue Cheese Figs And Arugula |
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Prep Time: 0 Minutes Cook Time: 120 Minutes |
Ready In: 120 Minutes Servings: 6 |
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Risotto is THE ultimate comfort food, it's like being hugged by your dinner. Creamy , bold, and zesty- this risotto can be served nicely with a crisp dry white wine - such a dry Riesling or an un-wooded chardonnay. Ingredients:
1 1/2 cups arborio rice |
1 cup frozen chopped onion (ore-ida*) |
3 tablespoons extra-virgin olive oil |
2 1/2 cups chicken broth with roasted garlic (swanson*) |
1/2 cup chardonnay or other white wine |
4 ounces prewashed baby arugula |
1 cup chopped dried figs |
1 cup blue cheese crumbles ( 1 and 1/2 if topping with blue cheese) |
1/4 cup heavy cream (optional) |
salt and ground pepper |
Directions:
1. In a 4 1/2 to 5-quart slow cooker, stir together rice, onion, and olive oil until thoroughly combined, making sure rice is well coated. Add chicken broth and wine.
2. Cover and cook on HIGH heat setting for 2 hours. Stir in arugula until wilted.
3. Fold in figs and 3/4 cup blue cheese. Add cream, if needed, to make desired consistency. Season with salt and pepper.
4. Serve with additional blue cheese (optional)
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