Arugula and Sun-Dried Tomato Risotto

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Arugula and Sun-Dried Tomato Risotto

Name: Arugula and Sun-Dried Tomato Risotto
Prep time: 15 min
Total time: 15 min
Yield: 8 Porções
Ingredients: 2 cup Arborio rice; 2 unit(s) Vegetable broth dissolved in 2 cups of water; 200 ml Dry white wine; 1 unit(s) grated onion; 4 unit(s) Crushed garlic cloves; 1 to taste Sweet olive oil; 1 tablespoon Butter; 1 unit(s) Arugula bunch cut into strips; 300 g Coarsely chopped sun-dried tomato; 200 g Freshly grated Parmesan cheese

🇧🇷Brazil

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(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

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