Anna Williams
Hands-On Time
40 Mins
Total Time
40 Mins
Yield
Serves 4

How to Make It

Step 1

Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes.

Step 2

Add the rice and cook, stirring constantly, for 2 minutes.

Step 3

Add the wine and cook, stirring frequently, until the liquid is absorbed.

Step 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.

Step 5

Just before removing the risotto from the stove, stir in the arugula and chicken. Cook, stirring, until heated through, about 2 minutes.

Step 6

Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars