Best Arugula Risotto Recipes

MUSHROOM AND THYME RISOTTO CAKES WITH ROASTED TOMATO AND ARUGULA SALAD

Steps:

• In large heavy sauté pan over moderate heat, heat 3 tablespoons oil until hot but not smoking. Add 1/2 of garlic and sauté until softened, about 2 minutes. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper and sauté until mushrooms begin to give off liquid, about 5 minutes. Transfer to colander and let drain until ready to use.
• In medium saucepan over low heat, bring stock to simmer. Cover and keep simmering.
• In large heavy pot over moderate heat, heat 1/4 cup oil until hot but not smoking. Add onion and remaining garlic and sauté until softened, about 4 minutes. Add rice and sauté 4 minutes.
• Add wine and cook, stirring constantly, until absorbed, about 2 minutes. Stir 1/2 cup simmering stock into rice and cook, stirring constantly, until absorbed. Continue cooking and adding stock, about 1/2 cup at a time, stirring constantly and letting each addition be absorbed before adding next, until rice is tender and creamy-looking but still al dente, about 18 minutes. (You will have about 1 cup stock left over.)
• Remove from heat and stir in drained mushrooms, thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cool to room temperature, then refrigerate, covered, until cold, about 4 hours. (Risotto can be made ahead and refrigerated, covered, up to 24 hours.)
• Preheat oven to 250°F.
• Transfer 1 cup flour, eggs, and bread crumbs to 3 separate shallow bowls. Stir 1/4 teaspoon salt and 1/4 teaspoon pepper into flour. Stir remaining 1/4 teaspoon salt and 1/4 teaspoon pepper into bread crumbs.
• Stir remaining 2 tablespoons flour into risotto, then, using wet hands, shape into 12 (1/2-inch-thick) patties.
• In heavy large sauté pan over moderate heat, heat 1/4 cup oil until hot but not smoking. Working in batches of 4 and adding 2 tablespoons oil after each batch, dredge cakes in flour (tapping off excess), then egg (letting excess drip off), then bread crumbs, and fry until golden brown, about 2 minutes per side. Keep warm in oven while frying remaining batches.
• Serve warm with salad.

CRISPY BACON-WRAPPED CHICKEN WITH THREE CHEESE CREAMY RISOTTO AND ARUGULA FENNEL SALAD

Steps:

• Preheat the oven to 375 degrees F.
• Sauce:
• In a medium saucepot, over medium heat, combine the wine, shallots, and garlic and bring to a simmer. Add the basil, cloves, and bay leaf, and let simmer until the liquid is reduced to about 1 cup. When reduced, add the chicken stock, and continue to simmer until reduced by half. Strain into another sauce pan and stir in the butter. Season the mixture with salt, and pepper, to taste. Keep warm.
• Chicken:
• Season the chicken lightly with salt, and pepper, to taste. Lay 4 slices of bacon crosswise on a cutting board with the slices slightly overlapping. Put a chicken breast on top of the bacon. Bring the bacon slices up and around the chicken so the entire breast is wrapped. Repeat with the remaining chicken breasts and bacon.
• In a large oven-proof skillet, heat 2 tablespoons olive oil over medium heat. Get the pan and oil hot, and then add the bacon-wrapped chicken and cook until the bacon is crispy on both sides, about 8 minutes per side. Transfer the pan to the oven and bake, until the chicken is cooked through, about 15 to 18 minutes.
• Salad:
• Whisk together the lemon juice and olive oil. Season the salad with salt, and pepper, to taste. Put the arugula and fennel into a large bowl and toss until well coated.
• Scoop some risotto nicely into the center or each plate, making sure it has some height so the chicken can stand up. Cut the chicken on a bias and put on top of the risotto. Drizzle some of the red wine sauce around the plate and directly over the chicken. Top each plate with some arugula salad and serve.
• Serving suggestion: Three Cheese Creamy Risotto, recipe follows.
• Heat a large pot (wider is better than taller) over medium heat and add the olive oil and pancetta. Cook the pancetta until it begins to crisp, and then add the garlic and shallots. Cook the shallots and garlic until they begin to brown in color. Add the rice and stir well to coat. Cook the rice for 1 minute.
• Add wine and stir well. Stir the rice until the wine is almost completely absorbed. Add in some chicken stock until rice is just covered and stir again until the stock is absorbed into the rice. Continue to gradually add the stock, stirring well after each addition, until the rice is cooked through, but still has a bite. You may not use all of the stock.
• When rice is cooked, stir in the cheeses and basil. Remove from heat and stir in the butter. Season with salt, and pepper, to taste. The risotto should be smooth, creamy, rich, and delicious.

ARUGULA RISOTTO

Steps:

• Finely chop arugula and set aside.
• Heat oil in a large saucepan over medium heat. Saute rice in the hot oil until it begins to look toasted, about 1 minute. Add onion and cook until softened, about 5 minutes. Pour in wine and stir frequently until most of the liquid is absorbed, 5 to 7 minutes.
• Stir in vegetable broth, 1 cup at a time, stirring almost constantly. Add arugula with the 5th cup of vegetable broth; pour in remaining broth, stirring almost constantly, until rice is tender yet firm to the bite, 20 to 25 minutes.
• Remove from heat and stir in Parmesan cheese and butter. Add salt and pepper to taste.

SHRIMP WITH ARUGULA PESTO RISOTTO

Steps:

• To make the pesto combine all of the ingredients into a food processor and blend until a paste is formed and set aside.
• Using a saucepot, combine the rice and the butter and mix well over medium heat. Cook it stirring until a roasted aroma develops. Add the liquid in several additions, stirring the rice frequently. Cook the risotto until the rice is al dente, and most of the liquid is absorbed, it should take about 20 minutes. The texture should be creamy.
• Add the pesto to the risotto and mix well. Cook another minute.
• Saute the shrimp in olive oil until pink and tails are curled, about 3 to 5 minutes. To serve, plate the risotto in the center of the plate and top with the shrimp.

RISOTTO WITH SHRIMP AND ARUGULA

Steps:

• Peel and devein the shrimp and add the shells to the fish stock. Simmer for 20 minutes, then strain, reserving the stock. Keep it warm over low heat.
• Meanwhile, trim the stalks from the arugula, thoroughly wash the leaves and chop them.
• Heat the butter in a large skillet and saute the shrimps for two minutes until they turn pink (do not overcook them or they will become tough). Remove the shrimps and set them aside.
• Add the shallots and garlic and saute them until they are soft. Add the rice and saute it, stirring, until it turns opaque.
• Add the wine and let it reduce. Add one cup of hot fish stock and mix it in so the rice absorbs it. As the liquid is absorbed, add more. Add Season with salt and pepper to taste. Continue adding liquid and stir for about 20 minutes all told, or until the rice is al dente. Add the shrimps and arugula and stir thoroughly. The liquid should be absorbed and the rice creamy.

RISOTTO WITH ARUGULA AND SHRIMP

Steps:

• Combine 2 cups whole arugula leaves, parsley and garlic in processor. Blend until coarsely chopped. With machine running, add 4 tablespoons oil; process until finely chopped. Mix in lemon peel. Season to taste with salt and pepper.
• Bring broth and clam juice to simmer in large saucepan. Cover and keep warm over low heat. Melt butter with remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion and saut until tender, about 5 minutes. Add rice and stir 2 minutes. Add wine and stir until absorbed, about 1 minute. Stir in 1 cup warm broth and simmer until absorbed, stirring frequently. Cook until rice is almost tender, adding broth 1/2 cup at a time, stirring often and allowing each addition to be absorbed before adding next, about 20 minutes. Mix in arugula mixture and shrimp. Continue cooking, adding more broth 1/4 cup at a time, until rice is creamy and tender and shrimp are cooked through, about 10 minutes longer. Season risotto with salt and pepper. Transfer to bowl. Sprinkle with 1/2 cup sliced arugula and serve.

WILD MUSHROOM BROKEN SPAGHETTI RISOTTO WITH ARUGULA AND HAZELNUTS

Steps:

• Place mushrooms, stock and water in a sauce pot and heat, keep warm on low.
• Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta.
• While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel.
• When pasta is cooked to al dente, stir butter into the pan then stir in the cheese.
• Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste.
• Serve risotto in shallow bowls topped with greens and nuts.
• NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.

ARUGULA RISOTTO

Steps:

• Bring chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat oil in a large heavy-bottom saucepan over medium heat. Add shallots to oil; cook, stirring occasionally, until shallots are softened and translucent, about 10 minutes. Add rice, and cook, stirring constantly, until rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add wine; cook, stirring constantly, until wine is completely absorbed.
• Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of liquid has been absorbed and mixture is just thick enough to leave a clear trail behind the spoon. Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
• Continue adding stock 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no longer crunchy. Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
• Remove from heat. Stir in butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.

RISOTTO CAKES WITH ROASTED TOMATOES AND ARUGULA

Steps:

• Preheat oven to 450 degrees. Form risotto into 8 balls. Press a cube of cheese into center of each ball and flatten risotto into 1/2-inch-thick patties (make sure cheese is covered). Dredge patties in flour and place on a baking sheet. Refrigerate until firm, 15 minutes.
• Meanwhile, on a large rimmed baking sheet, toss tomatoes with thyme and olive oil and season with salt and pepper. Roast until tomatoes begin to collapse, about 20 minutes.
• In a large skillet, heat vegetable oil over medium until it sizzles when pinch of flour is added. Dredge patties in flour again (shaking off excess). In two batches, fry patties until golden and warmed through, about 10 minutes per batch. Drain on paper towels. Serve risotto cakes with arugula and tomatoes.

QUINOA RISOTTO WITH ARUGULA AND PARMESAN

Steps:

• In a large saucepan over a medium flame, heat the olive oil. Add the onion and saute until it is soft and translucent, approximately 4 minutes. Add garlic and the quinoa and cook for approximately 1 minute, stirring occasionally. Do not let the garlic brown.
• Add stock to vegetables and quinoa, bring to a boil. Reduce heat to low and simmer approximately 12 minutes or until quinoa is almost tender to the bite and slightly hard in the center.
• To the brothy mixture stir in the arugula, carrot and mushrooms. Simmer this until quinoa grains have turned from white to translucent, approximately 2 minutes longer.
• Stir in cheese, season with salt and pepper, and serve immediately.

RED WINE RISOTTO WITH SAUSAGE AND ARUGULA

Steps:

• Pour the chicken broth in a large sauce pan and bring to a boil over high heat. Reduce heat to low, cover, and keep hot.
• Pour oil into large skillet and heat over medium heat. Add sausage and cook until no longer pink, stirring frequently, about 6-8 minutes. Transfer sausage to a medium mixing bowl, set aside.
• Pour off all but two tablespoons of fat and return sauce pan to a medium low heat. Add rice and cook, stirring constantly until evenly coated with fat and heated through, about three minutes.
• Increase heat to medium and add the wine to the saucepan. Cook, stirring constantly, with a wooden spoon, until the wine is almost fully absorbed. Using a ladle, add the hot broth 1 cup at a time, stirring constantly and adding more broth only after the precious addition has been absorbed. Continue cooking until the mixture is creamy and the rice grains are al dente, about 20 minutes. During the last 2 minutes of cooking, add arugula, stirring constantly, until arugula wilts. Taste and adjust seasoning with salt and pepper.
• Remove from heat and stir in the remaining 1 tablespoon of butter, sausage, and romano. If risotto is thick, use any leftover stock or add hot water to thin as needed.
• To Serve: Divide risotto between 4 warmed shallow serving bowls. Serve immediately.

WILD MUSHROOM AND ARUGULA RISOTTO

Steps:

• Heat the mushroom soaking liquid with the chicken broth in a 3-quart saucepan over medium heat. Meanwhile, in a large (4-quart) pot, melt 2 Tbs. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. Add the rice and mushrooms and cook, stirring, for 1 minute. Add the sherry; raise the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute. Reduce the heat to medium; add 3/4 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, 2 to 3 minutes. Add another 3/4 cup of broth and cook until absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total-you may or may not need all of the broth. Stir in the arugula, Parmigiano, all but a couple tablespoons of the chives, and the remaining 2 Tbs. butter and continue stirring until the arugula is just wilted, about 1 minute. Serve immediately in individual bowls, sprinkled with a few grinds of black pepper and the remaining chives. This satisfying risotto makes a meal on its own when accompanied by a salad. Try: Mixed Greens and Sherry Vinaigrette (in recipe box)

WILD MUSHROOM BROKEN SPAGHETTI RISOTTO WITH ARUGULA AND HAZELNUTS

Steps:

• Place mushrooms, stock and water in a sauce pot and heat, keep warm on low. Heat a medium saute pan or risotto pan with 3 tablespoons extra-virgin olive oil, 3 turns of the pan, over medium to medium-high heat. Add onions and garlic to pan, season with salt and pepper, to taste, and saute until tender 4 to 5 minutes. Add pasta and toast until deeply golden in color and very nutty in fragrance, 6 to 7 minutes. Stir in wine and let it cook away, 1 minute. Ladle in stock every few minutes, stirring for a good minute with each addition of stock to develop starches. Evaporate almost all of the liquid before each addition of stock. Pasta will cook up quicker then rice. Start tasting after about 8 to 9 minutes of cooking time once you begin to add stock. When you are down to the last cup of your liquids, remove mushrooms, chop and add to pasta. While the pasta cooks, toast hazelnuts in a skillet until fragrant. Peel nuts by rubbing the skins off in a clean kitchen towel. When pasta is cooked to al dente, stir butter into the pan then stir in the cheese. Dress arugula with lemon juice, a drizzle olive oil, and salt and pepper, to taste. Serve risotto in shallow bowls topped with greens and nuts. NOTE Oven Roasted Chicken Tenders Saltimbocca may be sliced and served atop or as a first or second course to meal.

ARUGULA & WALNUT BUCKWHEAT RISOTTO

Steps:

• Pour vegetable broth into a small pot. Bring to a boil. Lower heat to medium-low keep broth warm. Place a large pot, ideally a dutch oven, over medium heat. Heat through for three to five minutes. Pot should be warm, but not smoking. Add coconut oil, thinly sliced fennel, and a pinch of salt. Cook stirring occasionally for five to seven minutes, until fennel becomes soft, fragrant, and translucent. Add cumin powder, garlic, fresh ginger, and bay leaf. Cook for another 2 minutes. Add buckwheat groats. Cook for two minutes, stirring evenly to coat groats. Add 1 cup of vegetable broth. Stirring often, cook until most of the liquid has been absorbed. Add another half cup of vegetable broth, and stir, cooking over medium heat until absorbed. Repeat until all three cups of vegetable broth have been incorporated into risotto. Buckwheat should be cooked and al dente. If groats are not fully cooked, add more broth until desired consistency is achieved. Stir in tahini. Add coarsely chopped walnuts and arugula. Stir until evenly distributed. Spoon into plates, and garnish with fresh fennel fronds. Serve immediately!

ARUGULA RISOTTO

Steps:

• Bring the chicken stock to a simmer in a large stockpot over medium heat; cover, and keep at a steady simmer until ready to use. At the same time, heat the oil in a large, heavy-bottomed saucepan over medium heat. Add the shallots to the oil; cook, stirring occasionally, until the shallots are softened and translucent, about 10 minutes. Add the rice, and cook, stirring constantly, until the rice is thoroughly coated and makes a clicking noise, 3 to 4 minutes. Add the wine; cook, stirring constantly, until the wine is completely absorbed.
• Using a ladle, add about 1 1/2 cups hot stock to the rice; cook, stirring constantly with a wooden spoon, until most of the liquid has been absorbed and the mixture is just thick enough to leave a clear trail behind the spoon. Add another 3/4 cup hot stock to rice; cook, stirring constantly, until most of liquid is absorbed.
• Continue adding stock, 3/4 cup at a time, stirring constantly after each addition, until the rice is mostly translucent but still opaque in the center, and the liquid is the consistency of heavy cream, 20 to 25 minutes. The rice should be al dente but no longer crunchy. Watch carefully, and gradually reduce the amount of added liquid to make sure the mixture does not overcook; it will continue to thicken after it is removed from heat.
• Remove from heat. Stir in the butter, cheese, and arugula puree; season with salt and pepper. To serve, mound risotto in the center of shallow serving bowls, and sprinkle with additional cheese. Garnish with arugula flowers, if desired.
• Prepare an ice-water bath; set aside. Bring a medium saucepan of water to a boil, and add 2 1/2 teaspoons salt and the arugula. As soon as the water returns to a boil, remove from heat. Using a slotted spoon, transfer the arugula to the ice bath to stop the cooking. Working in batches, remove the arugula from the ice bath and place on paper towels to drain, squeezing out as much excess water as possible.
• Transfer the arugula to the jar of a blender. Add the oil, remaining 1/4 teaspoon salt, and the pepper; puree until smooth and thickened with a small amount of unincorporated oil on the surface. Before using, stir gently to combine.

RISOTTO WITH CORN, SPICY SAUSAGE, AND WILTED ARUGULA

Steps:

• Heat the chicken broth in a med saucepan over med-high heat until very hot. Add the corn and cook until the kernels are just tender, 3 to 4 min. Transfer the corn to a cutting board and reduce the heat to keep the broth hot but not simmering. Once the corn is cool enough to handle, slice the kernels off four of the pieces. Grate the kernels from the remaining two pieces using the large holes of a box grater. Discard the cobs. Heat the olive oil and garlic in a large, heavy saucepan or med Dutch oven over med-high heat until the garlic is fragrant, about 2 min. Add the arugula and toss with tongs until wilted, about 1 min. Season with a generous pinch of salt and pepper. Transfer the arugula to a cutting board, let it cool slightly, and then coarsely chop it. Wipe the pan clean. Melt the butter in the cleaned pan over med heat. Add the leek and pinch of salt and cook, stirring occasionally, until softened, about 2 min. Add the sausage, breaking it apart with a fork or spoon into crumbles, and cook until no longer pink, 2 to 3 min. Add the rice and stir until the grains are well coated with fat and the edges become translucent, 1 to 2 min. Pour in the wine and stir until it's absorbed, about 30 seconds. Stir in the grated corn. Finish above

ARUGULA AND MOZZARELLA ARBORIO (RISOTTO) WITH GRILLED CHICKEN

Steps:

• Combine all ingredients for the the marinade in a bowl. Add chicken. Pierce with fork and thoroughly cover the chicken. Cover and set aside for at least 30 minutes.
• Bring the water to a boil in a large sauce pan. Add the rice and salt. Bring back to boil and continue to boil, stirring occasionally, until the rice in tender, 15-17 minutes.
• In a small frying pan, heat up olive oil. Saute mushrooms until tender and set aside.
• Grill the chicken.
• Drain the rice in a colander and put back into the hot pot. Stir in the cheeses, butter, arugula, and mushrooms.
• Slice the chicken breasts diagonally in half to make four pieces.
• Immediately divide the risotto among four plates and place the chicken on top of the risotto.
• Add black pepper to taste.

RISOTTO WITH PEAS, FAVA BEANS, AND ARUGULA RECIPE - (4.4/5)

Steps:

• You can use frozen lima beans or an additional cup of frozen peas in place of the fava beans. 1. Microwave 3 cups broth, rice, and 2 tablespoons butter in large covered bowl until most of liquid is absorbed, 14 to 16 minutes. 2. Melt 2 tablespoons butter in 12-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add parcooked rice and remaining 1 cup broth. Bring to simmer and cook, stirring constantly, until rice is almost tender, 4 to 6 minutes. 3. Stir in peas and fava beans and cook until heated through, about 1 minute. Off heat, stir in arugula, Parmesan, and remaining 2 tablespoons butter. Season with salt and pepper to taste. Serve.