ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Simple Risotto with Chicken and Arugula

Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.