Risotto with arugula
4 servings
45 minutes
Arugula risotto is a refined dish of Italian cuisine that combines the rich flavor of creamy Arborio rice with the freshness of greens. This dish has roots in the northern regions of Italy, where risotto is a hallmark of local gastronomy. The green peas turned into a delicate puree give the risotto an extraordinary velvety texture and light sweetness. The aroma of garlic and onion fills the dish with warmth, while Parmesan adds richness. Arugula brings a spicy note, highlighting the balance of flavors. It’s an ideal choice for a romantic dinner or a cozy family gathering. Serving it with vegetables or sautéed mushrooms makes it even more versatile. Arugula risotto is a true harmony of taste and textures that can win the hearts of gourmet food lovers.
1
Boil 600 milliliters of chicken broth in a pot and cook the slightly thawed green peas for 5 minutes. Pour into a blender and blend until smooth. Then pour it back into the pot and add the remaining 600 milliliters of broth.
- Frozen green peas: 500 g
- Chicken broth: 1.2 l
2
Peel and crush the garlic in a mortar, finely chop the green onion. Heat oil in a large skillet and sauté the garlic and onion for a minute.
- Garlic: 4 cloves
- Green onions: 10 pieces
- Vegetable oil: 2 tablespoons
3
Add rice and fry, stirring constantly, for a couple more minutes.
- Arborio rice: 300 g
4
Pour a little pea broth with a ladle so that it covers the rice. Cook on low heat for 15 minutes, stirring and gradually adding more broth as needed. Season with salt and pepper. Before serving, sprinkle with grated Parmesan and garnish with arugula, as well as fresh vegetables or mushrooms sautéed in vegetable oil.
- Chicken broth: 1.2 l
- Sea salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste
- Arugula: 150 g