RISOTTO w/ARUGULA

By BobD

Ingredients

• 4 to 5 cups no-salt-added chicken broth or stock
• 1/2 cup chopped onion
• 1 tablespoon olive oil
• 12 ounces arugula
• 1 cup arborio rice
• 1/2 cup dry white wine
• 2 ounces grated Parmesan Reggiano ( 1/2 cup)
• Freshly ground black pepper to taste.

Details

Servings 2
Adapted from query.nytimes.com

Preparation

Step 1

1. Heat broth.

2. Saute onion in hot oil in heavy-bottomed pot until it takes on a little color.

3. Meanwhile, trim tough stems off arugula and soak thoroughly.

4. Add the rice to the onion and stir until well coated.

5. Add the wine and stir; let the wine cook away, about 2 minutes.

6. Drain the arugula.

7. Add about a cup of simmering broth to rice and cook over medium-high heat, stirring very often until broth is absorbed. Continue adding broth as it is absorbed into the rice, while stirring almost continuously. Just before adding the last of the liquid (you may not need all the broth) stir in the arugula.

8. When the rice is tender, and there is still enough broth left in the rice to make it slightly runny, add the cheese, stirring well; season with pepper and serve.