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🍽️ Creamy Arugula Risotto

330 kcal · 30 min · 4 servings

Ingredients

• 1 shallot
• 45 g butter (3 tbsp)
• 400 g risotto rice
• 125 ml dry white wine
• salt
• 1 l vegetable broth (hot)
• 80 g arugula (1 bunch)
• 20 g parmesan (1 piece)
• pepper

Instructions

1. 1. Peel the shallot and cut it into very small cubes.
2. 2. Heat 2 tablespoons of butter in a pot.
3. 3. Sauté the shallot cubes over medium heat until they are soft and translucent.
4. 4. Add the rice to the pot and sauté it over low heat while stirring until it also looks translucent.
5. 5. Pour in the wine, season lightly with salt, and keep stirring until the wine is fully absorbed by the rice.
6. 6. Pour in some broth and stir until the liquid is absorbed.
7. 7. Add more broth, stir continuously, and repeat this process until all the broth is used up.
8. 8. Wash the arugula, remove woody stems, and sort through it.
9. 9. Set aside a few nice leaves for decoration.
10. 10. Finely chop the remaining arugula.
11. 11. Grate the Parmesan cheese finely.
12. 12. Stir the chopped arugula, the remaining butter, and the Parmesan into the finished risotto.
13. 13. Season the dish to taste with salt and pepper.
14. 14. Plate the risotto onto 6 plates.
15. 15. Garnish each plate with the reserved arugula leaves.

Nutrition per serving

• kcal: 330
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 53 g