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Arugula and Sun-Dried Tomato Risotto
🇧🇷Brazil
•View in original language
(Português)
15 min(s)
8 servings
Receitas Do
@receitas.do.dudu1- Ingredients
- Recipe
- Arborio rice2 cup
- Vegetable broth dissolved in 2 cups of water2 unit(s)
- Dry white wine200 ml
- grated onion1 unit(s)
- Crushed garlic cloves4 unit(s)
- Sweet olive oil1 to taste
- Butter1 tablespoon
- Arugula bunch cut into strips1 unit(s)
- Coarsely chopped sun-dried tomato300 g
- Freshly grated Parmesan cheese200 g
- Melt the vegetable stock over low heat with a little water and set aside.
- In another pan, sauté the onion and garlic in olive oil, add the rice (without washing) and sauté again, add the wine and let it evaporate, then add a ladle of the broth and stir until dry.
- Always adding shell by shell until it is al dente
- Turn off the heat, add the butter, arugula, dried tomato and cheese and mix, wait 3 minutes and serve.
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Arugula and Sun-Dried Tomato Risotto