top of page
Writer's picturePaula Naumcheff

Creamy Herbed Risotto



Arugula adds a peppery nuance to this creamy, rich parmesan risotto.


Prep Time: 15 minutes Yield: 6 servings


INGREDIENTS:


1 1/2 cups Arborio rice

5 cups hot chicken stock

1 cup grated parmesan cheese

1/2 cup dry white wine

2 ounces (1/2 stick) unsalted butter

salt, to taste

1 tsp white pepper

1/2 cup finely chopped arugula


Preheat oven to 350 degrees. Place rice and 4 cups of chicken stock in Dutch oven. Cover and bake for 45 minutes, until most of the liquid is absorbed. Remove from oven, add in remaining 1 cup of stock, parmesan, wine, butter, salt, white pepper, and stir well until rice is creamy. Add arugula and stir til thoroughly combined.


13 views0 comments

Recent Posts

See All

Comments


bottom of page