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Caprese risotto topped with arugula
🇧🇷Brazil
•View in original language
(Português)
1 hour(s)
4 servings
Ana Clara
@anapossi- Ingredients
- Recipe
- Arborio rice300 g
- cherry tomato300 g
- Allho5 unit(s)
- Onion1 unit(s)
- White wine250 ml
- Chicken broth1 l
- Basil1 to taste
- Arugula1 unit(s)
- Seasonings1 to taste
- Buffalo cheese1 unit(s)
- Olive oil1 to taste
- Butter1 to taste
- Cut the onion into small squares, and crush the 4 cloves of garlic, place in the pan along with a drizzle of oil and butter and let it fry well.
- While the onion and garlic are frying, place the cherry tomatoes, 2 cloves of garlic, olive oil, and two basil leaves in a microwave-safe container, season with salt and pepper and place in the microwave for 3 min.
- Add the ready mixture of tomato and onion, and add the arborio rice, frying well
- Add the white wine, let it evaporate in the alcohol, and add the chicken stock until the risotto is al dente.
- When the risotto is ready, put some basil leaves and tear the burrada on top of the rice
- Serve with some arugula leaves, and enjoy!
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