Arugula Risotto
- Vegetable recipes
- Low fat
- Low calorie
- Easy recipes
Ingredients
- 5 cups (1.25 L) (approx) chicken stock
- 2 tbsp (30 mL) olive oil
- 1/3 cup (75 mL) diced pancetta
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1-1/2 cups (375 mL) arborio rice
- 1/2 tsp (2 mL) grated lemon rind
- 1 tbsp (15 mL) lemon juice
- 1/3 cup (75 mL) grated pecorino or Romano cheese
- salt
- 3 cups (750 mL) packed arugula leaves
- black olives (optional)
Preparation
Bring stock to gentle simmer; maintain over low heat.
In saucepan, heat oil over medium heat; fry pancetta, onion and garlic until onion is softened, about 5 minutes.
Add rice and lemon rind; fry, stirring, until rice has absorbed oil and grains are translucent with white centres, about 3 minutes. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.
Add lemon juice and cheese; cook, stirring, until cheese is melted. Add salt to taste. Add arugula and 1/4 cup/60 mL of the stock; stir until arugula is wilted.
Garnish each serving with black olives, if desired; serve immediately.
Makes 4 main-course dinner servings, or 6 first-course or lunch servings.
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