Risotto with Arugula and Toasted Garlic

By Lv2Cook

Ingredients

• 3 1/2 cups low-salt chicken broth
• 1 tablespoon olive oil
• 3 garlic cloves thinly sliced
• 1 1/2 cups uncooked Arborio rice or other short-grain rice
• 1/2 cup chopped onion
• 1/2 cup dry white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cups trimmed arugula

Preparation

Step 1

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 until 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.

Serving Size: 1 cup