Risotto with Arugula and Toasted Garlic

To make this recipe a main dish, you can add uncooked shrimp. Stir them in with the last <1/2> cup of broth.

Yield: 4 servings (serving size: 1 cup).

Ingredients

• 3 1/2  cups  low-salt chicken broth
• 1  tablespoon  olive oil
• 3  garlic cloves, thinly sliced
• 1 1/2  cups  uncooked Arborio rice or other short-grain rice
• 1/2  cup  chopped onion
• 1/2  cup  dry white wine
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper
• 4  cups  trimmed arugula

Preparation

Bring broth to a simmer in a small saucepan (do not boil). Keep broth warm over low heat.

Heat oil in a large saucepan over medium heat. Add garlic; sauté 3 minutes or until lightly browned. Remove garlic with a slotted spoon; set aside. Add rice and onion to pan; sauté 5 minutes. Add wine, salt, and pepper; cook 1 minute or until wine is nearly absorbed, stirring constantly. Add warm broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes total). Remove from heat; stir in garlic and arugula.

Nutritional Information

Calories:

350 (14% from fat)

Fat:

5.5g (sat 0.9g,mono 3.1g,poly 0.6g)

Protein:

8.6g

Carbohydrate:

66.1g

Fiber:

1.5g

Cholesterol:

0.0mg

Iron:

4.4mg

Sodium:

231mg

Calcium:

86mg