Creamy Risotto with Arugula

Ingredients

• 2 cups (400g) Arborio rice 2 cups (400g) Arborio rice
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 1 cup (240ml) heavy cream 1 cup (240ml) heavy cream
• 2 cups (60g) arugula, roughly chopped 2 cups (60g) arugula, roughly chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/2 cup (50g) grated Parmesan cheese 1/2 cup (50g) grated Parmesan cheese
• 2 tablespoons (30g) butter 2 tablespoons (30g) butter
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 55g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a large saucepan, melt the butter 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 butter mixture.
3. 3.
   Gradually add the vegetable broth, one ladleful at a time, stirring constantly until the liquid is absorbed before adding more.
4. 4.
   Continue adding the broth and stirring until the rice is cooked al dente, tender yet still slightly firm to the bite.
5. 5.
   Stir in the heavy cream and cook for an additional 2-3 minutes, until the risotto becomes creamy and smooth.
6. 6.
   Remove the saucepan from heat and fold in the chopped arugula. Season with salt and pepper to taste.
7. 7.
   Serve the risotto hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Arborio rice — Rinse the rice before cooking to remove excess starch and achieve a creamier texture.
• Arugula — Use fresh and crisp arugula for the best flavor. If arugula is not available, you can substitute it with baby spinach or watercress.
• Parmesan cheese — Opt for freshly grated Parmesan cheese for a more intense and authentic taste.

Tips & Tricks

• Stir the risotto constantly while adding the broth to ensure even cooking and prevent sticking.
• For a twist, add a splash of white wine to the risotto before adding the broth for extra depth of flavor.
• To make the dish more substantial, you can add cooked chicken, shrimp, or mushrooms.
• Leftover risotto can be transformed into delicious arancini (risotto balls) by shaping the cold risotto into balls, coating them in breadcrumbs, and frying until golden brown.
• Experiment with different herbs and spices to customize the flavor profile of the dish.

Serving advice

Serve the Creamy Risotto with Arugula as a main course, accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled chicken or roasted vegetables.

Presentation advice

Present the risotto in individual bowls or on a large serving platter, garnished with a sprinkle of freshly chopped arugula and a dusting of grated Parmesan cheese. The vibrant green color of the arugula will add visual appeal to the dish.