Risotto with arugula and toasted garlic

4 servings

Ingredients

Quantity Ingredient
3½ cup Low-Salt Chicken Broth
1 tablespoon Olive Oil
3 Garlic Cloves; Thinly Sliced
1½ cup Short-Grain Rice; Uncooked
½ cup Chopped Onion
½ cup Dry White Wine
¼ teaspoon Salt
¼ teaspoon Pepper
4 cups Arugula; Trimmed

Directions

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. Add warm broth, ½ cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.

Note: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst ½ cup of broth.

Recipe by: Cooking Light

Posted to EAT-LF Digest by Sherilyn <sherilyn70@...> on Mar 29, 1999, converted by MM_Buster v2.0l.

Related recipes