May 4, 2008
Arugula and Pea Risotto
- 1 tbsp olive oil
- 1 tbsp butter
- 1 large shallot, minced
- 1 cup arborio rice
- 3/4 cup dry white wine
- 3 to 4 cups chicken stock
- 1 cup frozen peas
- 3 cups arugula
- 1/2 cup grated parmesan
- sea salt
- Combine the olive oil and the butter in a large pot.
- Saute the shallot until tender. Add the rice and stir 3 minutes.
- Pour in the wine and stir until absorbed.
- Over the next 13 minutes, slowly add the chicken stock, stirring to absorb.
- Add the peas.
- Keep adding chicken stock and stirring for another 5 minutes.
- Add the parmesan and stir in the arugula until wilted.
- Season to taste.
the arugula gives a it a nice peppery taste–much nicer than a risotto with spinach in my opinion