Wilted Arugula and Lemon Risotto

Author: Canadian Living

Arugula, also known as rocket, is an iron-rich leafy green with a sharp, peppery flavour. The more mature the arugula, the stronger the flavour. So if you love spicy, bitter greens, use fully grown arugula instead of the baby leaves and just tear it into bite-size pieces.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: May 2012

Ingredients

  • 3 cups sodium-reduced chicken broth
  • 3 cups sodium-reduced vegetable broth
  • 2 tablespoons butter
  • 2 shallots finely chopped
  • 2 cloves garlic minced
  • 1 1/3 cup arborio rice
  • 3 cups baby arugula leaves
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon grated lemon zest
  • 1 tablespoon lemon juice
  • 1/4 teaspoon pepper

Method

In saucepan, bring broth and 1-1/2 cups water to boil; reduce heat to low and keep warm.

Meanwhile, in large deep skillet, melt butter over medium-high heat; cook shallots and garlic, stirring occasionally, until shallots are softened, about 2 minutes.

Add rice, stirring to coat and toast grains, about 1 minute.

Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. Rice should be loose and creamy, not mushy, and still slightly firm in centre of grain. Remove from heat.

Stir in arugula, Parmesan cheese, lemon zest, lemon juice and pepper.

Nutritional facts Per serving: about

  • Fibre 2 g
  • Sodium 688 mg
  • Sugars 2 g
  • Protein 13 g
  • Calories 371.0
  • Total fat 10 g
  • Potassium 246 mg
  • Cholesterol 26 mg
  • Saturated fat 6 g
  • Total carbohydrate 57 g

%RDI

  • Iron 9.0
  • Fibre 0.0
  • Folate 16.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 17.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Wilted Arugula and Lemon Risotto

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