Sunday, May 19, 2013

Risotto With Chicken and Arugula

Several months ago, the hubby and I went to super nice restaurant and I had risotto for the first time. It was so creamy and delicious! I decided to get brave and try a risotto recipe at home, even though I had heard that risotto is time-consuming and high maintenance. The recipe came with some Kroger coupons, so I figured it couldn't be too bad and I was right. It was a little more time-consuming than I am used to, but it was worth it! The risotto came out great!! On a money-saving note, I was also skeptical to try it because many of the ingredients are a little expensive (risotto, arugula, organic/all-natural chicken broth, rotisserie chicken) but it ended up making enough for two full meals for our family of four. So, it was delicious and budget-savvy :)

Risotto With Chicken and Arugula
1/4 cup olive oil
1 medium onion, finely chopped
1 1/4 cups Arborio (risotto) rice
1/4 cup dry white wine
4 cups low-sodium chicken broth (I used organic, all-natural)

2 cups arugula
2 cups rotisserie chicken, shredded
1 cup grated Parmesan

salt and black pepper
Melt the butter in a large saucepan (use the biggest one you have...when the risotto cook ups, it really expands!) over medium heat. Add the onion and cook for 3 minutes. Add the rice and cook, stirring constantly, for 2 minutes. Add the wine and cook, stirring frequently, until the liquid is absorbed.
Add the broth ½ cup at a time, stirring occasionally and waiting until it’s absorbed before adding more. It should take about 30 minutes for all of it to be absorbed.
Just before removing the risotto from the stove, stir in the arugula and chicken. Cook, stirring, until heated through, about 2 minutes.
Remove from heat and stir in the Parmesan, 1 teaspoon salt, and ¼ teaspoon pepper. Spoon into bowls.

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