Risotto With Chicken and Arugula

chicken-arugula
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 900 calories
    • Calories 21 calories from fat
    • Fat 21 g
    • Sat Fat 6 g
    • Cholesterol 46 mg
    • Sodium 819 mg
    • Protein 65 g
    • Carbohydrate 95 g
    • Sugar 3 g
    • Fiber 3 g

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.Add the rice and cook, stirring constantly, for 2 minutes.Add the wine and cook, stirring frequently, until the liquid is absorbed.Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.Just before removing the risotto from the stove, stir in the arugula and chicken. Cook, stirring, until heated through, about 2 minutes.Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.

Ingredients

  1. Check 2 tablespoons unsalted butter
  2. Check 1 small onion, finely chopped
  3. Check 2 cups Arborio rice
  4. Check 1 cup dry white wine
  5. Check 4 cups low-sodium chicken broth
  6. Check 4 cups arugula
  7. Check 1 rotisserie chicken, shredded (white meat only)
  8. Check 1 cup grated Parmesan
  9. Check kosher salt and black pepper

Directions

  1. Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.
  2. Add the rice and cook, stirring constantly, for 2 minutes.
  3. Add the wine and cook, stirring frequently, until the liquid is absorbed.
  4. Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
  5. Just before removing the risotto from the stove, stir in the arugula and chicken. Cook, stirring, until heated through, about 2 minutes.
  6. Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.