Simple Risotto with Chicken and Arugula

Real Simple
Makes 4 servings


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2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups arugula
1 rotisserie chicken


Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

Just before removing the risotto from the stove, stir in the arugula and the shredded white meat from the chicken. Cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in the Parmesan, salt, and pepper. Spoon into individual bowls.

Created date

August 2006

Nutritional Information

Calories 900
Caloriesfromfat 21 %
Fat 21 g
Satfat 6 g
Cholesterol 46 mg
Sodium 819 mg
Carbohydrate 95 g
Fiber 3 g
Sugars 3 g
Protein 65 g