Risotto with arugula

This recipe pays homage to fresh and flavorful arugula and will delight you with its vibrant array of flavors.

Arugula, also known as rocket or romaine lettuce, is a leafy green vegetable prized in many cuisines around the world for its slightly pungent flavor and delicate texture. This vitamin-rich plant is not only delicious, but also extremely healthy. It is an excellent source of vitamins A and K, as well as minerals such as calcium and iron.

What makes arugula special is its spicy flavor, which gives risotto a unique character. When arugula is made into pesto, it creates a sauce that enlivens risotto with freshness and a pleasant spiciness.

Preparation time: 50 minutes




300 g risotto rice

1 onion

white wine

1 liter of vegetable broth

100 g butter



150 g parmesan

1 pear

a handful of fresh rocket

100 g arugula pesto




  1. Peel the onion, cut into small pieces and roast until transparent.
  2. Add the risotto rice, stir and fry lightly.
  3. Deglaze with the white wine.
  4. Stir the risotto regularly over medium heat, gradually adding the soup. After about 20 minutes, the risotto will be al dente.
  5. Add the Parmesan cheese to the risotto.
  6. Allow the risotto to stand for 5 minutes.
  7. Stir in the rest of the butter and the rocket pesto.
  8. Arrange risotto on a plate with marinated arugula. Garnish with pine nuts.
  9. Tip: We served with fried organic mountain shrimp from Michi’s fresh fish.