Arugula and Lemon Risotto

A vibrant risotto where the peppery bitterness of arugula balances the creamy rice, enhanced by zesty lemon zest.

Cuisine: Italian

Category: One Pot

Prep: 15 minutes. Cook: 20 minutes.

Serves 4.

Ingredients

• 1 cup (200g) Arborio rice
• 4 cups (950ml), kept warm vegetable broth
• 1/2 cup (120ml) dry white wine
• 1/2 cup (75g), finely chopped onion
• 2 cloves, minced garlic
• 2 tbsp olive oil
• 1/2 cup (50g), grated Parmesan cheese
• 1/2 cup (50g), roughly chopped fresh arugula
• 1 tsp lemon zest
• 1/4 cup (60ml) heavy cream
• to taste salt
• to taste black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large saucepan over medium heat; add 1/2 cup finely chopped onion and cook until translucent, about 5 minutes.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 1 cup Arborio rice and stir to coat, cooking for 1-2 minutes until slightly toasted.
4. Step 4: Pour in 1/2 cup dry white wine and cook until evaporated, about 2 minutes.
5. Step 5: Add 4 cups warm vegetable broth, 1/2 cup at a time, stirring frequently after each addition until absorbed (about 18-20 minutes total).
6. Step 6: When rice is al dente, stir in 1/2 cup fresh arugula and 1 tsp lemon zest, cooking for 2 minutes until arugula wilts.
7. Step 7: Remove from heat, stir in 1/4 cup heavy cream, 1/2 cup grated Parmesan cheese, and season with salt and pepper to taste.