Simple Risotto With Chicken And Arugula Recipe

Name: Simple Risotto With Chicken And Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 small yellow onion, finely chopped; 2 cups Arborio rice; 1 cup dry white wine; 4 cups low-sodium chicken broth; 1 cup grated Parmesan; 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 cups arugula; 1 rotisserie chicken

Servings: persons

2 tablespoons unsalted butter
1 small yellow onion, finely chopped
2 cups Arborio rice
1 cup dry white wine
4 cups low-sodium chicken broth
1 cup grated Parmesan
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 cups arugula
1 rotisserie chicken

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
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.

934

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.

How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons unsalted butter, 1 small yellow onion, finely chopped, 2 cups Arborio rice, 1 cup dry white wine, and more.

Yes, Simple Risotto With Chicken And Arugula falls under the Meat & Poultry 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.

Simple Risotto With Chicken And Arugula

How did you like this recipe?

Frequently Asked Questions