Simple Risotto With Chicken And Arugula

1. 1

   Melt the butter in a large saucepan over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Reduce heat to medium-low. Add the wine and cook, stirring frequently, until the liquid is absorbed. Add the broth, 1/2 cup at a time, stirring occasionally and waiting until it's absorbed before adding more. It should take about 30 minutes for all the broth to be absorbed.

2. 2

   Just before removing the risotto from the stove, stir in the arugula and the shredded white meat from the chicken. Cook, stirring, until heated through, about 2 minutes. Remove from heat and stir in the Parmesan, salt, and pepper. Spoon into individual bowls.

* Per serving · 4 servings · Values may vary.