Creamy Rucola Risotto

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) dry white wine 1 cup (240ml) dry white wine
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 cups (60g) rucola (arugula), roughly chopped 2 cups (60g) rucola (arugula), roughly chopped
• 1 cup (100g) grated Parmesan cheese 1 cup (100g) grated Parmesan cheese
• 2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 12g, 5g
• Carbohydrates (total, sugars): 70g, 2g
• Protein: 12g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large saucepan, heat the vegetable broth over medium heat and keep it simmering.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
3. 3.
   Add the Arborio rice to the pot and stir it for a couple of minutes until it becomes slightly toasted.
4. 4.
   Pour in the white wine and cook until it evaporates, stirring constantly.
5. 5.
   Begin adding the simmering vegetable broth to the rice, one ladleful at a time, stirring continuously until the liquid is absorbed. Repeat this process until the rice is cooked al dente, which usually takes about 20 minutes.
6. 6.
   Stir in the chopped rucola and grated Parmesan cheese, allowing them to melt into the risotto.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Remove the pot from heat and let the risotto rest for a few minutes before serving.
9. 9.
   Drizzle with extra virgin olive oil before serving.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice specifically for risotto as it has a high starch content, which contributes to the creamy texture of the dish.
• Rucola (arugula) — Make sure to wash and dry the rucola thoroughly before chopping it. This will remove any dirt or grit and ensure a clean and fresh taste.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure even cooking and a creamy consistency.
• Use homemade vegetable broth for the best flavor, but if using store-bought, choose a low-sodium option.
• Experiment with different types of cheese, such as Pecorino Romano or Gorgonzola, to add a unique twist to the dish.
• For a burst of freshness, squeeze a little lemon juice over the risotto just before serving.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping them, coating in breadcrumbs, and frying until golden brown.

Serving advice

Serve the Creamy Rucola Risotto hot in individual bowls. Garnish with a sprinkle of freshly grated Parmesan cheese and a few extra rucola leaves for a vibrant touch. Pair it with a crisp white wine to complement the flavors.

Presentation advice

To elevate the presentation, shape the risotto into a neat mound using a ring mold or a small bowl. Drizzle some olive oil around the plate and garnish with a sprig of fresh rucola. Serve with a side of freshly baked bread.