Risotto with Garlic and Arugula

Prep Time: 30 Min Servings: 6 servings Difficulty: Medium


  • 31⁄2 cup Vegetable broth
  • 1 tbsp Olive oil
  • 3 cloves Garlic, chopped
  • 11⁄2 cup Arborio rice
  • 1⁄2 cup Dry white wine or apple juice
  • 4 cup Arugula, cut into small pieces
  • Salt and pepper to taste


  1. On low heat simmer broth in small pot.
  2. Heat oil in large saucepan on medium heat. Sauté garlic until golden.
  3. Add rice and onion to pan. Cook for 5 minutes.
  4. Add wine and cook until absorbed, stirring constantly.
  5. Add warm broth 1⁄2 cup at a time.
  6. Stir constantly until absorbed between each addition.
  7. Stir in arugula and serve immediately.

Nutritional information per serving: Protein 10.8g Total fat 5.5g Carbohydrates 60.7g Calories 232 Sodium 111mg Cholesterol 0mg


%d bloggers like this: