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Risotto with Arugula And Toasted Garlic

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CATEGORY CUISINE TAG YIELD
Meats, Grains Rice 4 servings

INGREDIENTS

3 1/2 c Low-Salt Chicken Broth
1 tb 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 ts Salt
1/4 ts 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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