Arugula adds a peppery nuance to this creamy, rich parmesan risotto.
Prep Time: 15 minutes Yield: 6 servings
INGREDIENTS:
1 1/2 cups Arborio rice
5 cups hot chicken stock
1 cup grated parmesan cheese
1/2 cup dry white wine
2 ounces (1/2 stick) unsalted butter
salt, to taste
1 tsp white pepper
1/2 cup finely chopped arugula
Preheat oven to 350 degrees. Place rice and 4 cups of chicken stock in Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed. Remove from oven, add in remaining 1 cup of stock, parmesan, wine, butter, salt, white pepper, and stir well until rice is creamy. Add arugula and stir til thoroughly combined.
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