Arugula Risotto

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By: The Homemakers Test Kitchen

Peppery arugula loses most of its bite but none of its flavour when it is wilted in the hot risotto. Buy unsliced pancetta for this recipe, so you can dice it properly.

Ingredients

5 cups (1.25 L) (approx) chicken stock

2 tbsp (30 mL) olive oil

1/3 cup (75 mL) diced pancetta

1 small onion, chopped

3 cloves garlic, minced

1-1/2 cups (375 mL) arborio rice

1/2 tsp (2 mL) grated lemon rind

1 tbsp (15 mL) lemon juice

1/3 cup (75 mL) grated pecorino or Romano cheese

salt

3 cups (750 mL) packed arugula leaves

black olives (optional)

Preparation

Bring stock to gentle simmer; maintain over low heat.

In saucepan, heat oil over medium heat; fry pancetta, onion and garlic until onion is softened, about 5 minutes.

Add rice and lemon rind; fry, stirring, until rice has absorbed oil and grains are translucent with white centres, about 3 minutes. Add 1 cup/250 mL of the stock; cook, stirring constantly, until liquid is absorbed. Continue adding stock, 1 cup/250 mL at a time and stirring almost constantly, until rice is creamy and tender yet slightly resilient, about 18 minutes in total.

Add lemon juice and cheese; cook, stirring, until cheese is melted. Add salt to taste. Add arugula and 1/4 cup/60 mL of the stock; stir until arugula is wilted.

Garnish each serving with black olives, if desired; serve immediately.

Makes 4 main-course dinner servings, or 6 first-course or lunch servings.

Serving(s): 4 to 6

Nutritional Information
Per each of 6 servings: about
Calories	323
Protein	9 g
Fat (total)	12 g
Sat. Fat	5 g
Carbohydrate	43 g
Fibre	1 g
Cholesterol	14 mg
Sodium	924 mg
Calcium	11 % RDI
Iron	6 % RDI
Vitamin A	7 % RDI
Vitamin C	8 % RDI
Folate	11 % RDI

Also in this menu:

5 quick risottos

Source

Homemakers Magazine: October 2008

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