Save this impressive creamy risotto recipe for a special occasion. Anyone might think you are a chef-in-the-making once they try it! The arugula and peas add some extra flavor and a striking touch of green to this dish.
How To Make Creamy Risotto with Arugula and Peas
Ingredients
- 3 cups vegetable broth
- 1 onion
- 3 tbsp butter, divided
- 1 tbsp olive oil
- 1 cup long-grain white rice
- ½ cup white wine, optional, for added flavor
- Kosher salt, to taste
- Pepper, to taste
- ¼ cup green peas
- 3 tbsp parmesan cheese, grated
- ¼ cup baby arugula, large leaves, chopped
Instructions
-
Warm the vegetable broth on low heat, until simmering.
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Chop up the onion and sauté in a pan along with 1 tbsp butter and olive oil.
- Pour the uncooked rice into the sauté pan and stir until the grains of rice are well-coated in butter.
- Keep cooking until the grains are lightly toasted and turn translucent.
-
If using, add the white wine to the rice and let the mixture simmer until the liquid has been completely absorbed.
- Slowly start to ladle the broth to the rice mixture, waiting until the liquid has absorbed before adding another ladle.
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Keep up this gradual process until most of the broth is absorbed, reserving 1/4 cup of broth.
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Let the rice cook for 12 minutes, until al dente and at a porridge-like consistency. Taste and add salt and pepper as needed.
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Add the reserved broth, peas, cheese, and remaining 2 tbsp butter for creaminess.
- Carefully mix in arugula leaves for freshness.
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Serve immediately and enjoy!
Nutrition
- Sugar: 4g
- :
- Calcium: 90mg
- Calories: 348kcal
- Carbohydrates: 45g
- Cholesterol: 26mg
- Fat: 14g
- Fiber: 2g
- Iron: 1mg
- Potassium: 191mg
- Protein: 6g
- Saturated Fat: 7g
- Sodium: 773mg
- Vitamin A: 1094IU
- Vitamin C: 8mg
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