Risotto with arugula and toasted garlic
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3½ | cup | Low-Salt Chicken Broth |
| 1 | tablespoon | Olive Oil |
| 3 | Garlic Cloves; Thinly Sliced | |
| 1½ | cup | Short-Grain Rice; Uncooked |
| ½ | cup | Chopped Onion |
| ½ | cup | Dry White Wine |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 4 | cups | Arugula; Trimmed |
Directions
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 unitl wine is nearly absorbed, stirring constantly. Add warm broth, ½ 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: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst ½ cup of broth.
Recipe by: Cooking Light
Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 29, 1999, converted by MM_Buster v2.0l.