Creamy Arugula Risotto

1. 1

   Finely chop the arugula and set it aside.

2. 2

   Heat the oil in a large saucepan over medium heat. Sauté the rice in the hot oil until it looks lightly toasted, about 1 minute. Add the onion and cook until softened, about 5 minutes. Pour in the wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.

3. 3

   Stir in the vegetable broth, 1 cup at a time, stirring almost constantly. Add the arugula with the 5th cup of vegetable broth; then pour in the remaining broth, stirring almost constantly, until the rice is tender yet slightly firm, 20 to 25 minutes.

4. 4

   Remove from the heat and stir in the Parmesan cheese and butter. Add salt and pepper to taste.

• Calories 590.4 kcal High
• Protein 10.81 g Good Source
• Carbs 88.57 g Moderate
• Total Fat 18.46 g High
• Saturated Fat 6.78 g High
• Trans Fat 0.0 g Low Source
• Cholesterol 21.15 mg Moderate
• Sodium 1245.71 mg High
• Fiber 3.86 g Moderate
• Sugar 3.74 g Moderate
• Added Sugar 0.0 g Low Source
• Calcium 144.59 mg Moderate
• Iron 5.14 mg Good Source
• Potassium 316.93 mg Low Source
• Vitamin A 51.64 mcg_rae Low Source
• Vitamin C 1.46 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Wheat 🌾
• Gluten
• Onions 🧅
• Alcohol 🚫🍷