Risotto with Arugula and Peas

Risotto, this time with arugula

Here's the thing: If you know how to make basic risotto, your repertoire is virtually endless. Think of risotto as a template, to which you can add any content you wish. This time around I had some arugula, and frozen peas always live in my freezer—way back in the back, near the frozen pumpkin I saved since October.

You could also toss in some spinach, or asparagus, or tomatoes instead of the red peppers. I used Vialone Nano risotto rice, but you can use whichever you can find. (Most supermarkets carry arborio risotto rice, but there are other varieties out there.) I also, I am ashamed to say, used a sweet German wine. But as my husband commented, you really couldn't taste the sweetness. Or maybe the peas were sweet enough to overpower the wine.

For instructions, peek below.

Risotto with Arugula and Peas

3 medium shallots, chopped
3 tablespoons olive oil
1 cup risotto rice

4 cups vegetable stock
1/2 cup wine

1 cup frozen peas
2 cups arugula, chopped
1/2 red pepper, chopped
salt, to taste
freshly ground black pepper

Heat the olive oil in a good heavy sauté pan or Dutch oven with a lid. Add the shallots and fry briefly, until they are soft. Add the rice, and stir to coat with oil.

Add 1/2 cup of the stock, continuing to stir and add stock, a 1/2 cupful at a time as the stock is absorbed.

After 15 minutes of stirring and adding stock, add the wine, and the arugula, peas, and peppers. Stir thoroughly. Cover with a lid and reduce heat to low.

Let simmer for about 5 minutes. Remove lid, and if desired, add salt and pepper. (Taste first, if your stock was salty.) I also like to add a splash of olive oil at the end of cooking.

Remove from heat and serve immediately.

Comments

[jessica~]

Mmmmm... that looks delicious!