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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 350
  • Calories from fat: 14%
  • Fat: 5.5g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 0.6g
  • Protein: 8.6g
  • Carbohydrate: 66.1g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 4.4mg
  • Sodium: 231mg
  • Calcium: 86mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Risotto with Arugula and Toasted Garlic Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy