For a richer flavor, use homemade vegetable broth. To add more depth, consider browning the butter before adding it to the risotto. Feel free to experiment with other cheeses, such as Pecorino Romano or Asiago. Arugula can be bitter, so taste it before adding it to the risotto and adjust the amount accordingly. If you don't have white wine, you can use a tablespoon of lemon juice.
Arugula Risotto
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PREP TIME10 mins
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COOK TIME35 mins
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TOTAL TIME45 mins
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SERVING4 People
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VIEWS9
Embrace the vibrant, peppery notes of arugula in this creamy and comforting risotto. A simple one-pot wonder, perfect for showcasing the fresh flavors of spring or adding warmth to a chilly autumn evening.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate103 g
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Cholesterol20 mg
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Fiber4 g
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Protein12 g
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Saturated Fat6 g
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Sodium857 mg
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Sugar6 g
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Fat18 g
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Unsaturated Fat0 g
Follow The Directions
01
StepFinely chop the arugula and set aside. (Prep time: 5 minutes)
02
StepIn a large, heavy-bottomed saucepan or Dutch oven, heat olive oil over medium heat. Add Arborio rice and saute, stirring constantly, until grains are translucent and begin to make a crackling sound, about 1 minute. Add chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
03
StepPour in white wine and stir frequently, scraping up any browned bits from the bottom of the pan, until most of the liquid is absorbed, 5 to 7 minutes.
04
StepBegin adding the heated vegetable broth, 1 cup at a time, stirring almost constantly. Allow each cup of broth to be absorbed before adding the next. After adding the fourth cup of broth, stir in the chopped arugula. Continue adding the remaining broth, stirring constantly, until the rice is creamy and al dente (tender but still firm to the bite), 20 to 25 minutes.
05
StepRemove from heat and stir in Parmesan cheese and butter until melted and well combined. Season with salt and pepper to taste. Serve immediately with additional Parmesan cheese, if desired.
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RECIPE REVIEWS
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Velda Yundt
Jul 1, 2025The recipe was easy to follow, and the risotto turned out perfectly creamy. I added a squeeze of lemon juice at the end for extra brightness.
Lane Kuphal
Jul 1, 2025I tried this recipe with Pecorino Romano cheese instead of Parmesan, and it was fantastic! The salty, sharp flavor complemented the arugula perfectly.
Candice Zemlak
Jun 28, 2025I was a little hesitant about the arugula, but it turned out amazing! My family loved it, and it was so easy to make in just one pot.
Gonzalo Kunze
Jun 23, 2025This risotto was absolutely delicious! The arugula added such a unique and refreshing flavor. I will definitely make this again.