Rating: 3.5 stars
14 Ratings
  • 5 star values: 4
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
  • 14 Ratings

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Credit: Anna Williams

Recipe Summary test

hands-on:
40 mins
total:
40 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

900 calories; calories from fat 21%; fat 21g; saturated fat 6g; cholesterol 46mg; sodium 819mg; carbohydrates 95g; fiber 3g; sugars 3g; protein 65g.
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