Risotto with Garlic and Arugula

Prep Time: 30 Min Servings: 6 servings Difficulty: Medium

Ingredients:

  • 31⁄2 cup Vegetable broth
  • 1 tbsp Olive oil
  • 3 cloves Garlic, chopped
  • 11⁄2 cup Arborio rice
  • 1⁄2 cup Dry white wine or apple juice
  • 4 cup Arugula, cut into small pieces
  • Salt and pepper to taste

Directions:

  1. On low heat simmer broth in small pot.
  2. Heat oil in large saucepan on medium heat. Sauté garlic until golden.
  3. Add rice and onion to pan. Cook for 5 minutes.
  4. Add wine and cook until absorbed, stirring constantly.
  5. Add warm broth 1⁄2 cup at a time.
  6. Stir constantly until absorbed between each addition.
  7. Stir in arugula and serve immediately.

Notes:
Nutritional information per serving: Protein 10.8g Total fat 5.5g Carbohydrates 60.7g Calories 232 Sodium 111mg Cholesterol 0mg

 

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