Risotto with Lemon, Arugula and Pine Nuts Recipe

Name: Risotto with Lemon, Arugula and Pine Nuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tbsp. butter; 1 onion, chopped; 1 clove garlic, minced; 1 cup Arborio rice, uncooked; 1/2 cup dry white wine; 3 cups 25%-less-sodium vegetable broth, warmed; 2 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09; 4 cups loosely packed baby arugula; 1/4 cup Kraft 100% Parmesan Aged Grated Cheese; 1/4 cup pine nuts, toasted

Servings: persons

2 Tbsp. butter
1 onion, chopped
1 clove garlic, minced
1 cup Arborio rice, uncooked
1/2 cup dry white wine
3 cups 25%-less-sodium vegetable broth, warmed
2 tsp. fresh lemon juice Safeway 4 ct For $5.00 thru 02/09
4 cups loosely packed baby arugula
1/4 cup Kraft 100% Parmesan Aged Grated Cheese
1/4 cup pine nuts, toasted

1
Melt butter in large saucepan on medium heat.
2
Add onions and garlic; cook 2 to 3 min.
3
or until crisp-tender, stirring frequently.
4
Add rice; cook and stir 2 min.
5
Stir in wine; cook and stir 1 min.
6
or until absorbed.
7
Stir in 1/2 cup broth.
8
Cook on medium-low heat 4 min.
9
or until most of the broth is absorbed, stirring constantly.
10
Repeat until all of the broth has been added.
11
(Rice should be tender, but firm.
12
This will take about 25 min.)
13
Remove from heat.
14
Add lemon juice and arugula; stir 1 min.
15
or just until arugula is wilted, Stir in cheese; top with pine nuts.

367

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 Tbsp. butter, 1 onion, chopped, 1 clove garlic, minced, 1 cup Arborio rice, uncooked, and more.

Yes, Risotto with Lemon, Arugula and Pine Nuts falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Risotto with Lemon, Arugula and Pine Nuts

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