Go Back
Print

Mushroom and Arugula Risotto

This creamy dish is the perfect side to chicken or fish, or as a meal on its own

Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people
Author 11 Magnolia Lane

Ingredients

  • 1-1/2 cups mushrooms use whatever variety is fresh and available
  • 4-5 cups chicken broth
  • 4 T butter
  • 1 medium onion, chopped you can also substitute shallots for a more delicate taste
  • 1-1/2 cups risotto or arborio rice
  • 1/2 cup dry white wine
  • 4 cups baby arugula (I use four handfuls to roughly equal four cups)
  • 1 cup freshly grated parmesan cheese
  • 1/4 cup chopped fresh chives
  • freshly ground pepper

Instructions

  1. In a 4-quart pot, melt 2 T. butter over medium-high heat. Add the onion and sprinkle with 1/2 tsp. salt. Cook the onion, stirring, until it softens and turns a light brown, about 3 minutes. 

  2. Add the rice and mushrooms and cook for about 1 minute.

  3. Add the wine; increase the heat to high, and cook, stirring, until it almost completely reduces, about 1 minute.

  4. Reduce the heat to medium; add 1 cup of the broth to the rice, and cook, stirring often, until the rice absorbs the broth, usually about 2 to 3 minutes.

  5. Add another cup of the broth and cook until it's absorbed. Continue adding broth in this manner until the rice is creamy and tender, about 20 minutes total—you may or may not need all of the broth. 

  6. Toss in the arugula, cheese, all but a sprinkling of the chives, and the remaining 2 T. butter and stir until the arugula is just wilted, about 1 minute. 

  7. Serve immediately topped with black pepper and a sprinkling of chives.