Chicken And Arugula Risotto

1. 1

   Bring the stock to a boil in large saucepan over high heat. Reduce the heat to low to keep warm.

2. 2

   In another large saucepan, heat the oil over a medium heat. Saute the onion for 4-5 mins until tender. Add the rice and garlic and cook, stirring, for 1-2 mins, until the rice is well coated in oil.

3. 3

   Add 3 cups of the hot stock and cover with a tight-fitting lid. Reduce the heat to low and simmer for 12-15 mins until all the liquid has been absorbed and the rice is tender.

4. 4

   Remove from the heat. Stir in the parmesan and butter.

5. 5

   Stir in the chicken, arugula and remaining stock. Season to taste. Cover and stand for 2 mins until the arugula wilts, then serve.

No additional tips available.