Risotto with Arugula and Toasted Garlic

To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the last cup of broth.

Yield:

4 servings (serving size: 1 cup).

Recipe from

Nutritional Information

Calories 350
Caloriesfromfat 14 %
Fat 5.5 g
Satfat 0.9 g
Monofat 3.1 g
Polyfat 0.6 g
Protein 8.6 g
Carbohydrate 66.1 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 4.4 mg
Sodium 231 mg
Calcium 86 mg

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

Preparation

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.

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.

Note:

May 1997