Free Recipe Risotto with Arugula And Toasted Garlic
Recipe Type: R Recipes
Recipe Preparation: boil
Cooking Ingredients for Risotto with Arugula And Toasted Garlic Recipe
3-1/2 c Low-Salt Chicken Broth
1 tb Olive Oil
3 Garlic Cloves; Thinly Sliced
1-1/2 c Short-Grain Rice; Uncooked
1/2 c Chopped Onion
1/2 c Dry White Wine
1/4 ts Salt
1/4 ts Pepper
4 c Arugula; Trimmed
Risotto with Arugula And Toasted Garlic Preparation
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; saute 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; saute 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 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 1/2 cup of broth. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 29, 1999, converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 4
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