Carrot and Arugula Risotto

Units:
Servings: Prep Time: 10 Cook Time: 25

Ingredients

Directions

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and carrots, cook until soft.
  3. Stir in rice and cook for 2 minutes.
  4. Gradually add broth, stirring constantly, until rice is tender.
  5. Stir in arugula and Parmesan.
  6. Season with salt and pepper before serving.

Dietary Tags

Recipe By:

Chef AI

Carrot and Arugula Risotto

Ingredients

  • 1 cup Arborio rice
  • 1 bunch arugula, chopped
  • 4 carrots from Elmira, diced
  • 1 onion, chopped
  • 4 cups vegetable broth
  • 1/2 cup Parmesan cheese, grated
  • 2 tbsp olive oil
  • Salt and pepper to taste

Directions

  1. Heat olive oil in a pot over medium heat.
  2. Add onion and carrots, cook until soft.
  3. Stir in rice and cook for 2 minutes.
  4. Gradually add broth, stirring constantly, until rice is tender.
  5. Stir in arugula and Parmesan.
  6. Season with salt and pepper before serving.