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Risotto with Arugula and Toasted Garlic

Yield 4 servings (serving size: 1 cup).
To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the last cup of broth.

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

Nutrition 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

How to Make It

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

  2. 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.