Creamy Arugula And Mushroom Risotto

1. 1

   Heat chicken stock in a saucepan until simmering.

2. 2

   Melt 3 tbsp of the butter in a large heavy-bottomed saucepan on medium heat. Cook mushrooms for 5 mins, until golden. Remove from pan and set aside.

3. 3

   Cook onion in pan for 3 mins. Stir in rice and cook for 1 min, until translucent.

4. 4

   Reduce heat to medium-low. Add a ladleful of hot stock to rice mixture; stir constantly until liquid is absorbed. Continue to add stock, 1 ladleful at a time, stirring constantly until liquid is absorbed before adding more (this will take about 35 mins or until rice is tender but firm to the bite).

5. 5

   Remove from heat. Stir in grated Parmesan, arugula, mushrooms and remaining 3 tbsp butter. Cover and let stand for 2 mins. Serve with shaved Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.