Leek and Arugula Risotto

What I'm loving about Risotto right now is that you can have it as a side dish or add a protein and change it into a whole meal. Healthier than mac n' cheese and more delicious!  This dish will warm you right up on a snowy winter night.

What you'll need:

  • 1 C. Arborio Rice
  • 2 Leeks Chopped (these have a light onion taste)
  • Arugula - as much as you'd like keeping in mind it's peppery taste
  • 4 C. Chicken Broth
  • A protein (optional)
  • 1 - 2 Cloves Garlic Chopped
  • 2 T. Butter (try with olive oil or Earth Butter for a healthier/vegetarian option)
  • A sharp cheese of your choice (optional, or try GO Veggie permasean cheese for a vegetarian option)
  • Salt & pepper (to taste)
  • 1/2 C. dry white wine

 

Directions:

  1. Saute Dry white wine, garlic and leeks in olive oil or butter until soft and fragrant, add salt and pepper
  2. Add the rice and toast in the saute mixture
  3. Once nice and toasted, add 1 cup at a time of the chicken broth, as each cup is absorbed by the rice and the next cup until all 4 cups are gone
  4. While doing step 3, wash and drain /pat dry the arugula leaves
  5. Optional: Once the last cup of broth is mostly absorbed, add your protein to complete as a whole meal or eat without as a side dish. Since I added shrimp, I put the raw shrimp into the mix at the very end so that they would not overcook in the broth.
  6. Mix in cheese (to taste)

 

WaLa! A yummy warm side dish or complete meal for the winter. Easy to make and great for dinner. Next time I may add beets to give it that red and green Christmas feel!