Risotto With Arugula And Toasted Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Rice | 4 | Servings | |
INGREDIENTS
| 3 1/2 | c | Low-Salt Chicken Broth |
| 1 | T | Olive Oil |
| 3 | Garlic Cloves, Thinly Sliced | |
| 1 1/2 | c | Short-Grain Rice, Uncooked |
| 1/2 | c | Chopped Onion |
| 1/2 | c | Dry White Wine |
| 1/4 | t | Salt |
| 1/4 | t | Pepper |
| 4 | c | Arugula, Trimmed |
INSTRUCTIONS
Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat. Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or unitl wine is nearly absorbed, stirring constantly. 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). Remove from heat; stir in garlic and arugula. Note: To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the lst 1/2 cup of broth. Recipe by: Cooking Light Posted to EAT-LF Digest by Sherilyn <sherilyn70@earthlink.net> on Mar 29, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 321
Calories From Fat: 49
Total Fat: 5.7g
Cholesterol: 0mg
Sodium: 148.1mg
Potassium: 61mg
Carbohydrates: 63.5g
Fiber: 4.9g
Sugar: 1.2g
Protein: 4.9g