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Risotto with Arugula and Toasted Garlic

Risotto with Arugula and Toasted Garlic
The recipe Risotto with Arugulan and Toasted Garlic could satisfy your Mediterranean craving in approximately 45 minutes. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 374 calories, 10g of protein, and 5g of fat per serving. This recipe covers 15% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be delicious and satisfying. If you have low-salt chicken broth, arugula, onion, and a few other ingredients on hand, you can make it. It works well as a side dish.

Instructions

1
Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.
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BrothBroth
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Sauce PanSauce Pan
2
Heat oil in a large saucepan over medium heat.
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Cooking OilCooking Oil
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Sauce PanSauce Pan
3
Add garlic; saut 3 minutes or until lightly browned.
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GarlicGarlic
4
Remove garlic with a slotted spoon; set aside.
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GarlicGarlic
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Slotted SpoonSlotted Spoon
5
Add rice and onion to pan; saut 5 minutes.
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OnionOnion
RiceRice
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Frying PanFrying Pan
6
Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly.
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PepperPepper
SaltSalt
WineWine
7
Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total).
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BrothBroth
8
Remove from heat; stir in garlic and arugula.
Ingredients you will need
ArugulaArugula
GarlicGarlic
DifficultyMedium
Ready In45 m.
Servings4
Health Score30
Dairy FreeGluten FreeVegetarian
CuisinesMediterraneanItalianEuropean
DietsGluten FreeDairy FreeLacto Ovo Vegetarian
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