Risotto with Arugula
Risotto • Italian
Description
Risotto with Arugula
Ingredients
- Frozen green bean pods 20 oz
- Chicken Broth 0 qt
- Garlic 4 cloves
- Scallions 10 pieces
- Arborio rice 10 oz
- Arugula 5 oz
- Ocean salt to taste
- Ground Black Pepper to taste
- Vegetable Oil 2 tablespoons
- Grated Pecorino Pepato Cheese to taste
Step-by-Step Guide
Step 1
In a pot, bring 600 milliliters of chicken broth to a boil and cook the slightly thawed green peas for 5 minutes. Transfer to a blender and blend until smooth. Then pour it back into the pot and add the remaining 600 milliliters of broth.
Step 2
Peel and crush the garlic in a mortar, finely chop the green onions. In a large skillet, heat the oil and sauté the garlic and onions for one minute.
Step 3
Add the rice and sauté, stirring constantly, for another couple of minutes.
Step 4
Using a ladle, pour in a bit of pea broth to cover the rice. Cook on low heat for 15 minutes, stirring and gradually adding more broth as needed. Season with salt and pepper. Before serving, sprinkle with grated Parmesan and garnish with arugula, as well as fresh vegetables or mushrooms sautéed in vegetable oil.
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