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
Difficulty:
Ingredients
300 g risotto rice
1 onion
white wine
1 liter of vegetable broth
100 g butter
salt
pepper
150 g parmesan
1 pear
a handful of fresh rocket
100 g arugula pesto
Preparation
- Peel the onion, cut into small pieces and roast until transparent.
- Add the risotto rice, stir and fry lightly.
- Deglaze with the white wine.
- Stir the risotto regularly over medium heat, gradually adding the soup. After about 20 minutes, the risotto will be al dente.
- Add the Parmesan cheese to the risotto.
- Allow the risotto to stand for 5 minutes.
- Stir in the rest of the butter and the rocket pesto.
- Arrange risotto on a plate with marinated arugula. Garnish with pine nuts.
- Tip: We served with fried organic mountain shrimp from Michi’s fresh fish.
