Brazilian-style Creamy Risotto with Arugula

Ingredients

In this Brazilian adaptation of the Italian risotto con panna e rucola, we infuse the dish with the flavors of Brazilian cuisine. While the original recipe uses traditional Italian ingredients, we incorporate Brazilian elements to create a unique fusion. The Brazilian-style risotto features the addition of local spices and ingredients, such as coconut milk and Brazilian cheese, which give it a distinct flavor profile. Additionally, we use arugula instead of the traditional rucola, adding a peppery kick that complements the creamy rice perfectly. We alse have the original recipe for Risotto con panna e rucola, so you can check it out.

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (100g) Brazilian cheese, grated 1 cup (100g) Brazilian cheese, grated
• 2 cups (50g) arugula, chopped 2 cups (50g) arugula, chopped
• 2 tablespoons olive oil 2 tablespoons olive oil
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 6g
• Carbohydrates (total, sugars): 75g, 2g
• Protein: 10g
• Fiber: 3g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
2. 2.
   Add the Arborio rice to the saucepan and stir well to coat the grains with the oil.
3. 3.
   Gradually add the vegetable broth, one cup at a time, stirring constantly until the liquid is absorbed before adding more.
4. 4.
   After adding the last cup of vegetable broth, pour in the coconut milk and stir well.
5. 5.
   Continue cooking the risotto, stirring frequently, until the rice is al dente and the mixture is creamy.
6. 6.
   Stir in the grated Brazilian cheese until melted and well incorporated.
7. 7.
   Add the chopped arugula to the risotto and stir until wilted.
8. 8.
   Season with salt and pepper to taste.
9. 9.
   Remove from heat and let the risotto rest for a few minutes before serving.

Treat your ingredients with care...

• Arborio rice — Use Arborio rice for its high starch content, which gives the risotto its creamy texture.
• Brazilian cheese — Opt for a mild and creamy Brazilian cheese, such as queijo de Minas or requeijão, to enhance the flavor of the dish.

Tips & Tricks

• Stir the risotto frequently to release the starches and achieve a creamy consistency.
• Adjust the amount of arugula according to your preference for a milder or stronger peppery flavor.
• For an extra burst of flavor, add a squeeze of fresh lemon juice before serving.
• Experiment with different types of Brazilian cheese to find your favorite combination.
• Serve the risotto immediately to enjoy its creamy texture at its best.

Serving advice

Serve the Brazilian-style creamy risotto with arugula as a main course, accompanied by a fresh green salad and crusty bread. Garnish with a sprinkle of grated Brazilian cheese and a few arugula leaves for an elegant presentation.

Presentation advice

Present the creamy risotto in individual bowls, allowing the vibrant green color of the arugula to shine through. Drizzle a swirl of olive oil on top and sprinkle with freshly ground black pepper for an appetizing touch.