Risotto with Lemon & Arugula

By Friday, June 14, 2013

This is kinda weird, but I’d never made risotto… until now.Risotto 2

I’d actually never even bought arborio rice or cooked it. When I went to the grocery store in search of it, I was surprised by two things: first, how little selection there was for this type of grain, and second, how expensive it was. Oh well.

Anyway, if you didn’t know, arborio rice (risotto) comes in a vacuum-packed, rectangular box. I did not know this, so I was looking for a regular bag of rice. As my Mama always says… you learn something new every day!


This recipe screamed Italian to me. Sometimes I love the simplicity of just a few flavours –¬†especially since I cook so much full-flavour, spicy stuff – and this recipe is the epitome of that.

One thing that surprised me about this recipe, though, is how you actually cook the risotto, by gradually stirring the liquid in, in phases, until it’s absorbed. I’m not sure why it’s done this way, but it must have something to do with the texture.

Fresh, summery and simple, this is a wonderful comfort food dish for a hot evening.

Risotto with Lemon & Arugula


3 cups chicken or veg broth
2 tbsp margarine or butter
1 small onion, chopped
2 tsp minced garlic
1 1/3 cups arborio rice
3 cups arugula
1/2 cup grated Parmesan cheese
2 tsps grated lemon zest
1 tbsp lemon juice
Pinch of pepper


Bring broth and 1.5 cups of water to a boil; reduce heat to low and keep warm.Meanwhile, in large deep frying pan, melt butter and cook onions and garlic, stirring occasionally. Add rice, stirring to coat and toast grains. Add broth mixture, 1/2 cup at a time and stirring after each addition until most of the liquid is absorbed before adding more, about 20 minutes in total. Rice should be loose and creamy, not mushy, and still slightly firm in centre of grain. Remove from heat and stir in arugula, Parmesan, lemon zest, lemon juice and pepper.

And just in case you were wondering… this tastes about fifty billion times more amazing than it looks.



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