Risotto With Chicken and Arugula
Serves 4|
Hands-On Time:
40m
|
Total Time:
40m
Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cups Arborio rice
- 1 cup dry white wine
- 4 cups low-sodium chicken broth
- 4 cups arugula
- 1 rotisserie chicken, shredded (white meat only)
- 1 cup grated Parmesan
- kosher salt and black pepper
Directions
- 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.
Nutritional Information
- Per Serving
- Calories 900Calories From Fat 21%
- Fat 21g
- Sat Fat 6g
- Cholesterol 46mg
- Sodium 819mg
- Carbohydrate 95g
- Fiber 3g
- Sugar 3g
- Protein 65g
What does this mean? See Nutrition 101.
Quick Tip
If you don’t have arugula on hand, use another green, like spinach or watercress.
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