Arugula Risotto
Inserite la farfalla tra le lame, aggiungete i funghi porcini tagliati a fette, regolate di sale e di pepe e cuocete 5 minuti 100°c antiorario vel.
Recipe Summary Arugula Risotto
A delicious way to use arugula outside of salads or pastas. This risotto recipe uses only one pot and is especially great in early spring or late fall when arugula is abundant.Ingredients | Risotto Ai Funghi Porcini Bimby6 cups loosely packed arugula, or more to taste3 tablespoons olive oil2 cups Arborio rice½ cup finely chopped yellow onion½ cup white wine6 cups vegetable broth¼ cup grated Parmesan cheese2 tablespoons butter1 pinch salt and freshly ground black pepper to tasteDirectionsFinely chop arugula and set aside.Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.Chopped walnuts can be added in alongside the butter and Parmesan cheese, if desired.Info | Risotto Ai Funghi Porcini Bimbyprep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
4
Yield:
4 servings
TAG : Arugula RisottoMain Dish Recipes, Rice, Risotto Recipes,